Instructions

• Preheat the oven to 400°F (200°C). Grease a large baking sheet and set a 9×13" casserole dish aside.
• Slice the 2 large or 3 medium eggplants into 1/4" (6 mm) slices. (You can lay the slices out in the casserole dish to see how they will fit before proceeding.)
• In a large bowl or pot, dissolve 1 tablespoon kosher salt in 4 cups of the water. Add the eggplant slices, then add the remaining 4 cups water (or enough additional water to fully cover the eggplant). Weigh the eggplant down with a plate or small pot so it stays submerged. Let soak for 10 minutes.
• While the eggplant soaks, make the batter: whisk together 2 tablespoons olive oil, 6 tablespoons soy milk, 2 tablespoons cornstarch (or arrowroot), and 1/4 teaspoon kosher salt in a small bowl until smooth. Set aside.
• Make the breadcrumb mixture: in a medium wide bowl combine 1 3/4 cups panko, 1/2 cup finely shredded dairy-free Parmesan, 1 teaspoon dried oregano, 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme), 1/4–1/2 teaspoon red chili flakes, 1/2 teaspoon paprika, 1/2 teaspoon kosher salt, and black pepper to taste. Mix well. Remove half of this breadcrumb mixture and set it aside.
• Drain the eggplant and transfer the slices to a clean kitchen towel or paper towels. Pat each slice dry until most surface moisture is removed.
• Bread the eggplant: using one hand for the wet batter and the other for the dry crumbs (or a spoon), dip both sides of an eggplant slice into the batter, let any excess drip off, then place it in the breadcrumb bowl. Press breadcrumbs onto both sides so they adhere, shake off excess, and transfer the coated slice to the prepared baking sheet. Repeat with remaining slices, adding the reserved half of the breadcrumb mixture to the bowl when needed.
• Generously spray the breaded eggplant slices with spray oil or drizzle lightly with olive oil. Bake on the top oven rack at 400°F (200°C) for 20 minutes, until the breadcrumbs are golden.
• Remove the baking sheet from the oven and increase the oven temperature to 415°F (210°C).
• Assemble the casserole: spread a thin layer of marinara across the bottom of the 9×13" dish (this prevents sticking). Arrange a single layer of the baked eggplant over the sauce. Spread some marinara over that layer and sprinkle with a portion of the 7 ounces cheese. Continue layering eggplant, sauce, and cheese to make 2–3 layers as needed to fit your eggplant, dividing the remaining 36 ounces marinara and the remaining 7 ounces cheese evenly among the layers. Finish with the remaining marinara on top and the remaining cheese.
• Bake the assembled casserole on the middle oven rack at 415°F (210°C) for 20 minutes, until the sauce is bubbly and the cheese has melted.
• Remove from the oven, sprinkle with 1/2 cup fresh chopped basil, and serve immediately. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or toaster oven for a crisper result, or use the microwave if you prefer a softer texture.