Slice the medium eggplant into 1/8 to 1/4 inch thick rounds. Sprinkle the slices with salt and let them sit for 15-30 minutes to draw out the bitterness.

Rinse the salt off the eggplant slices and place them between two clean dish towels. Apply pressure with a cast iron skillet or something else heavy to remove excess moisture. Let them sit for 10 minutes.

Preheat the oven to 350°F.

Set up three small bowls for dipping stations. Place flour in one bowl. In another bowl, mix cornstarch, ground flaxseed, and plant-based milk. In the third bowl, combine breadcrumbs, plant-based Parmesan, nutritional yeast, and salt.

Bake the eggplant slices at 350°F for 10 minutes.

While the eggplant is baking, heat about 1/4 inch of canola oil in a medium non-stick skillet pan over medium-high heat.

Remove the eggplant slices from the oven and dip each slice into the flour, then the milk mixture, and finally the breadcrumb mixture. Fry each side of the dipped slices in the heated oil for 30 seconds or until golden brown. After frying, place the fried eggplant slices on paper towels to absorb excess oil.

Layer the fried eggplant slices with marinara sauce, plant-based Mozzarella, and Parmesan for a delicious Plant-Based Eggplant Parmesan. Broil at 500°F to melt the mozzarella. Watch carefully to make sure it doesn’t burn! 3-4 minutes is usually a good amount of time to melt the cheese without burning it. Top with an optional sprig of fresh basil and enjoy!