Preheat the oven to 425ºF or 220ºC. Grease 2 large baking sheets with oil or line them with parchment paper and set aside. 

Mix all the dry mixture ingredients in a shallow dish and the wet mixture ingredients in another one. Set aside.

Dip each eggplant round in the wet mixture so that it’s evenly coated on all sides, then transfer to the dry mixture and coat on all sides, then place it onto the prepared baking sheets. Repeat with the remaining eggplant rounds until they’re all coated.

Add a little bit of oil onto the coated eggplant rounds (optional) and bake for 20 minutes. Then flip them, add a little bit more oil (optional), and bake for 10 more minutes.

Spread ½ cup of marinara sauce (120 ml) over the bottom of a 9x13-inch (about 23x33 cm) baking dish.

Place half of the eggplant rounds along the bottom of the dish, then top with half of the remaining marinara sauce, half of the vegan shredded cheese, and half of the vegan Parmesan cheese.

Repeat with the remaining eggplant, marinara sauce, vegan shredded cheese, and vegan Parmesan cheese.

Bake uncovered at 400ºF or 200ºC for about 20-25 minutes or until the cheese is melty, hot, and bubbly.

Sprinkle the fresh basil and serve your vegan eggplant Parmesan immediately.

Store the leftovers in an airtight container in the fridge for 5-7 days. If you want to freeze it, prepare the vegan eggplant Parmesan in a freezer-safe baking dish without baking, then cover tightly with plastic wrap, followed by foil. Store in the freezer for up to 3 months.

When ready to bake, remove from the freezer and allow to thaw in the fridge overnight. If you store the leftovers in the fridge and want to reheat them, preheat the oven to 350°F or 180°C. Place the eggplant parmesan in an oven-safe dish and cover with foil. Bake for 5 to 10 minutes. Add extra sauce and vegan cheese as desired, then remove the foil and bake it for 5 to 10 more minutes or until the edges of the vegan cheese start to bubble.