Method

• Begin by slicing your eggplants into 1/4-inch thick rounds. Place the slices in a large bowl and sprinkle with 1 tablespoon of kosher salt, tossing to coat evenly. Let the eggplant sit for about 30-60 minutes.
• After allowing the eggplant to sweat, rinse the slices under cold water to remove excess salt. Pat them dry with a clean kitchen towel or paper towels. In a separate bowl, mix together 4-8 cups of water and the rinsed eggplant slices, allowing them to soak for an additional 10 minutes.
• While the eggplant is soaking, preheat your oven to 400°F (200°C).
• In a small bowl, whisk together 6 tablespoons of soy milk, 2 tablespoons of cornstarch, and 1/4 teaspoon kosher salt until smooth. In another bowl, combine the panko breadcrumbs, 1/2 cup dairy-free Parmesan cheese, 1 teaspoon dried oregano, 1 teaspoon fresh thyme, 1/4-1/2 teaspoon red chili flakes, 1/2 teaspoon paprika, 1/2 teaspoon kosher salt, and black pepper to taste.
• Take each eggplant slice and dip it into the soy milk mixture, ensuring it's fully coated. Then, transfer it to the breadcrumb mixture, pressing down gently to adhere the crumbs. Place the breaded eggplant slices on a baking sheet lined with parchment paper. Drizzle or spray with olive oil or cooking spray.
• Bake the breaded eggplant in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden and crispy.
• In a large baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the crispy eggplant slices over the sauce, followed by half of the remaining marinara. Sprinkle with half of the remaining dairy-free cheese. Repeat the layers with the rest of the eggplant, marinara, and cheese.
• Cover the baking dish with foil and bake in the oven for an additional 20 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is melted and bubbly.
• Once out of the oven, let the dish cool for a few minutes. Garnish with fresh chopped basil before serving.