Preheat oven to 425°F (207°C).

Cut off the stem and peel the eggplant. Make long vertical cuts and cut the eggplant about ½ inch thick. After making these cuts you will get about 6 pieces from this. Then cut it in half to make 12 pieces that are sort of like a cutlet. If you need help watch the youtube video.

Lay the cut eggplant out on a cutting board and sprinkle salt about ½ teaspoon to a teaspoon divided amongst the pieces. Let them sit for 10 to 15 minutes until you see the liquid being drawn out. Pat with a paper towel.

Meanwhile, prepare the breadcrumbs by mixing the breadcrumbs and seasoning in a flat dish.

After the eggplants are patted dry. Dip a piece in cornstarch, then the nondairy milk, and finally bread it with the breadcrumbs. I felt it was easiest to push the eggplant into the breadcrumbs to pack it on.

Place the breaded eggplant on a baking sheet and repeat. If you would like to line with parchment paper you can.

Spray with spray oil and bake for 20 minutes. Flip the eggplant, spray the other side, and bake for 5 more minutes.

Meanwhile, in a pot combine the vegan mozzarella and nondairy milk. Melt over the stove.

Once eggplants are done add about 1 tablespoon of the tomato sauce to each breaded eggplant piece. Pour the vegan cheese sauce over the top.

Put bake in the oven at 350°F (176°C) for 5 minutes.

Top with basil or parsley and enjoy.