Prepare the Eggplant

1. Sweat the eggplants. Sprinkle both sides of the eggplant slices with salt. Place the slices in a fine mesh strainer or colander, and let the eggplants sweat and remove excess water. After 10 minutes, wipe off the excess moisture and salt and set aside.
2. Prepare the breading. While the eggplant slices sweat, prepare the breading. In one medium bowl, combine the flour and non-dairy milk and whisk until smooth. In a separate bowl, mix together the panko, nutritional yeast, garlic powder, sea salt, and black pepper. 
3. Bread the eggplant. One at a time, coat each eggplant slice in the flour mixture, followed by the breadcrumb mixture. Once coated, place the batter-coated eggplant slice on a wire rack. Repeat this process until all eggplant slices are breaded in the panko mixture. 

Cook the Eggplant

• Frying Method (Best)

1. Heat the frying oil to 350-375°F. Fill a large pan with 1-inch of vegetable oil and heat until about 350-375F. To test if your oil is hot enough, toss a piece of panko in. If it sizzles immediately, the oil is ready.
2. Fry each eggplant slice for 2-3 minutes. Working in batches, place the eggplant slices in hot oil and fry each slice for 2-3 minutes on each side or until golden brown and crispy. Place on a paper towel-lined plate and repeat until all pieces are fried.

• Baking Method

1. Spray the eggplant with oil, and bake. Brush or spray a large baking sheet (use two if needed) with oil, then arrange the breaded eggplant slices on the baking sheet.
2. Spray again. Spray or drizzle the eggplant slices with additional oil and bake at 375°F for 20 minutes, flipping the slices halfway through. 

Assemble the Eggplant Parmesan

1. Preheat oven to 375F.
2. Begin layering the eggplant parmesan. First, spread 1 cup of marinara sauce on the bottom of a 9×13” baking dish.
3. Add marinara and cheese. Place a single layer of fried eggplant slices on top of the marinara, then top each eggplant slice with 2 tablespoons of marinara, followed by 2 tablespoons of vegan mozzarella cheese.
4. Repeat with remaining ingredients. Repeat with the remaining sliced eggplant, marinara, and cheese, then top with a last layer of vegan parmesan cheese.
5. Cover and bake. Cover the baking dish with a layer of parchment paper and foil (this will help the vegan cheese melt), then bake for 25-30 minutes, removing the foil after 15 minutes.
6. Serve. Top the final dish with fresh basil and enjoy immediately while warm!