1-Preheat oven: Preheat oven to 400°F and line 2 rimmed baking sheets with parchment paper to prevent sticking.

2-Whisk egg mixture: Whisk 2 eggs and ¼ cup almond milk together in one bowl for a smooth, even mixture.

3-Combine coating ingredients: In another shallow dish, combine 1½ cups panko breadcrumbs, 1 cup Parmesan cheese, 2 teaspoons oregano, 2 tablespoons fresh thyme leaves, ½ teaspoon red pepper flakes, ½ teaspoon salt, and freshly ground black pepper for the coating.

4-Coat eggplant slices: Dip eggplant slices first into the egg mixture, then coat thoroughly with the panko mixture. Place the coated slices on the prepared baking sheets and drizzle lightly with olive oil.

5-Bake eggplant: Bake the eggplant for about 18 minutes, until tender and golden brown, flipping if needed for even crispiness.

6-Spread marinara sauce: Spread ½ cup marinara sauce (made by simmering 28 ounces crushed tomatoes with herbs for about 20 minutes) in the bottom of an 8×12 baking dish.

7-Layer ingredients: Layer half of the baked eggplant slices over the sauce, then top with 1 cup marinara sauce and half of the sliced mozzarella.

8-Repeat layers: Repeat the layers with the remaining eggplant, marinara sauce, and mozzarella, then sprinkle the remaining ¼ cup Parmesan cheese evenly over the top.

9-Drizzle oil and bake: Drizzle the top lightly with olive oil and sprinkle with a little sea salt, then bake for 20 minutes until the cheese melts.

10-Broil cheese: Broil for 2 to 4 minutes until the cheese is browned and bubbly.

11-Remove and garnish: Remove from the oven and top with ⅓ cup fresh basil leaves before serving.