Start with rinsing and slicing the eggplant. Aim for ½-inch thick rounds — not too thick, so they cook through, but not too thin that they lose their shape. Once sliced, sprinkle salt over the eggplant rounds. Lay them out on a clean kitchen towel or a baking sheet to sweat. This process eliminates bitterness and excess moisture in the eggplant. Leave them for about 30 minutes while you prepare the other elements.

In a vibrant food processor — mine’s a trusty workhorse — combine the cornflakes, cashew nuts, Italian herb blend, smoked paprika, nutritional yeast, and sea salt. Pulse until you have a crunchy crumb. It should look golden and resemble breadcrumbs. Transfer this mixture to a large mixing bowl and set aside for later.

Now grab another bowl. Whisk together the flour and soy beverage until smooth and creamy. This will be the “glue” that helps the dry crumbs stick to our eggplant slices. It should be smooth enough to coat without dripping.

While you’re mixing, preheat your oven to 375°F (190°C). A hot oven creates that crispy exterior we all crave in a parmesan.

Once your eggplants have sweated, rinse the salt off and pat them dry with a paper towel. Now, it’s time to assemble! Here’s how:

1. Dip one eggplant slice into the wet mixture, allowing the excess to drip off.
   
   
2. Transfer immediately to the dry mixture, coating both sides and pressing firmly.
   
   
3. Place these coated rounds on a baking sheet lined with parchment paper. Continue this process until all slices are coated.
   
   

Pop the baking sheet into the preheated oven. Bake for 25-30 minutes, flipping halfway through until golden and crisp on both sides. They should look like crispy little medallions.

While your eggplant is baking, warm your marinara sauce in a saucepan. Stir in garlic powder and adjust the seasoning to your preference. If spices tickle your fancy, toss in a pinch of red pepper flakes for an extra kick.

In a 9x13 baking dish, spread a bit of marinara sauce on the bottom. Layer half of the crispy eggplant evenly across the dish. Top this layer with half of the remaining sauce and half of the shredded vegan mozzarella. Feel free to sprinkle some fresh basil here for an aromatic twist. Repeat with the remaining eggplant, sauce, and cheese.

Cover your dish with aluminum foil (this keeps the moisture in). Bake at 375°F (190°C) for about 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Once out of the oven, let your masterpiece rest for a few minutes. Garnish with more fresh basil if you’re feeling fancy. And there you have it: a show-stopping, vegan eggplant parmesan that will impress anyone who has the pleasure to share a serving with you.