I made vegan eggplant parmesan and it was the best I have ever eaten here is the recipe. I read many recipes and wanted to be as sodium free ail free as possible, so this is the version I came up with.
Vegan Eggplant Parmesan
1 Large eggplant sliced in to ½ inch rounds
Batter: 1 cup unflavored almond or soy milk
½ cup whole wheat flour
¼ cup flax seeds
Breading: Bread crumbs either Panko, or your choice. If using panko, add in 1 tsp. dried oregano, 1 tsp dried basil, ½ tsp salt, and ½ tsp black pepper.
Sauce: 3-4 cups marinara sauce, store bought or homemade
Toppings: Vegan mozzarella, and vegan parmesan
Preheat oven to 400 degrees
Salt the eggplant rounds and allow eggplant to drain in a colander 30-45 minutes, quickly rinse and pat dry, pressing any additional liquid from the eggplant. You could also brush off the salt and press out additional liquid if you prefer.
Line 2 baking sheets with parchment paper.
Mix milk, flour, and flax seeds and allow the mix to sit 10 minutes to thicken in the refrigerator, to a pancake batter consistency.
Dip eggplant into batter and roll in bread crumbs, laying each slice on prepared baking sheet avoid slices from touching. Bake eggplant 10-15 minutes until golden, flip and repeat on the other side, then remove from oven, lower oven temperature to 350 degrees.
Place a very thin layer of sauce on the bottom of a 8”x13” baking dish, place a layer of eggplant to cover the bottom, pour marinara over the top then a layer of mozzarella and sprinkle of parmesan cheese over the top. Repeat with a second layer of eggplant, topping with sauce and cheeses. Bake at 350 degrees until cheese is bubbly about 50-60 minutes.