First, slice your eggplant into 1/2 inch slices. Sprinkle lightly with salt and let sit for 15 minutes or so. While that is working, you can get to work making a sauce. Canned pasta sauce is great for when you're in a rush. This time, I opened a jar of pasta sauce and added some onions, garlic, grated zucchini and red peppers.
For the "parmesan," I made up a simple substitute that I really like. I added 1 cup of sesame seeds, 1/2 a cup of almonds, 1/2 a cup of nutritional yeast and 1 tsp of sea salt into a food processor and blended until it became a fine crumb mixture.
After the eggplant is ready, rinse it off in a colander and pat dry. Next up, you'll need to bread and fry the eggplant. I mixed egg replacer with hemp milk and some water together and put it into a wide bowl. For the breading, I mixed spelt flour with some corn meal and some Italian seasonings. First dip the eggplant into the milk mixture, then the breading. Shake off any excess breading and drop into a frying pan heated with a layer of oil. After the slices brown, transfer them to a paper towel to blot excess oil.
Once all of the slices have been fried, you can move onto layering the eggplant with cheese and sauce. I also used some grated soy mozzarella along with my parmesan mixture.
Bake in a preheated 375 degree oven covered with foil for maybe half an hour or so. Then take the foil off and broil it until it starts to brown.