Step 1

Preheat the oven to 400 degrees F. Grease 2 large baking sheets with oil and set aside.

Step 2

In a food processor or high powered blender, pulse all the dry mixture ingredients together until they resemble fine crumbs. Set aside.

Step 3

In a small bowl, whisk together the soy milk and flour until smooth. Set aside.

Step 4

Slice the eggplant into 1/2 inch thick slices. No need to peel the eggplant unless you want to.

Step 5

Dip each piece of eggplant in the milk/flour mixture, then the crumb mixture and place in a single layer on the prepared baking sheets.

Step 6

Bake for 20 minutes, then flip each piece and bake for 15 more minutes.

Step 7

Get out a 9x13 inch casserole dish and spread 1/2 cup of marinara sauce over the bottom.

Step 8

Add 1/2 the baked eggplant, overlapping a little bit if needed to fit. Top with 1/2 marinara sauce and 1/2 the vegan mozzarella cheese. Repeat with the rest of the eggplant, marinara and cheese. Bake, uncovered (still at 400), for about 20 minutes until the cheese is melty and warm.

Step 9

Sprinkle vegan parmesan, if using, and fresh basil. Serve and enjoy!