Preheat the oven to 400F.1. Wash, dry and slice eggplant into ¼' thick rounds. 2 medium Eggplants2. Place eggplant rounds on a baking sheet fitted with a cookie rack. Season the eggplant with salt and let sit for 15 - 20 minutes.Salt to taste3. While the eggplant is resting, start making the sauce. Heat oil in a skillet over medium heat, add diced onions and a pinch of salt, saute until translucent (about 5-7 minutes). Add garlic, crushed red peppers, Italian seasoning, basil, black pepper and salt. Stir and saute until fragrant (1 min). Stir in crushed tomatoes and brown sugar. Let simmer 20 minutes, stirring occasionally. Taste and adjust seasoning as desired.½ Medium Yellow Onion diced2 Cloves Garlic minced1 12oz Can Crushed Tomatoes1 Tsp Italian Seasoning1 Tsp Crushed Red Peppers1 Tsp Basil dried, or fresh if you have it1 Tsp Brown SugarSalt to tastePepper to taste4. Grab two separate bowls. In the first bowl, combine: ½ cup flour and ¾ milk. Mix until all clumps are gone and the batter has a smooth, thin consistency. In the second bowl combine: ½ cup flour, Italian seasoning, vegan parmesan and panko or breadcrumbs.Salt to taste1 Cup Flour divided¾ Cup Soy Milk Or milk of choice, or water1 Cup Panko or Breadcrumbs2 Tbsp Vegan Parmesan *see below1 Tbsp Italian Seasoning5. Heat ¼ cup oil in a skillet over medium - high heat. Dry eggplant slices with a paper towel. Then dip each slice in the batter, then panko mixture. Be sure to tap the panko mixture onto the eggplant to ensure it sticks. ¼ Cup Olive Oil For frying6. Fry the battered eggplant slices in the skillet for about 3 minutes each side or until golden brown and crispy. Transfer the fried eggplant to a a cooling rack fitted on top of a baking sheet. Repeat the process with all the eggplant slices.7. Bake the eggplant for 7 minutes (maybe longer (10 min) if your eggplant slices are thicker than ¼ inch). 8. Remove from oven and top each slice of eggplant with a slice of vegan mozzarella (enough to cover the slice). Bake in the oven another 6 minutes.¼ – ½ Cup Vegan Mozzarella – I used Miyoko’s Vegan Mozzarella and it was divine!9. To serve: Place the eggplant slices on a plate, top with sauce, sprinkle with vegan parmesan and fresh herbs.