Slice the eggplant into 1/2" slices, then salt them and place them in a strainer for 10 minutes, which will help to release some of the liquid. Transfer eggplant onto a baking sheet or large plate, then use a towel or paper towels to press down on the eggplant to release leftover moisture.

Set up two shallow bowls: in one bowl, whisk milk and flour together and in the other bowl, combine breadcrumbs, nutritional yeast, Italian seasoning, and oregano. Dip the eggplant one at a time into the milk mixture, then into the breadcrumbs and place it onto a baking sheet. Repeat this process until all the eggplant slices are coated in breadcrumbs, then spritz with a little nonstick spray and bake it for 25-30 minutes until crispy.

While the eggplant is baking, make the vegan mozzarella: place all ingredients into a blender and blend until smooth. Transfer "cheese" into a small saucepan and heat over medium heat for 2-3 minutes, stirring continuously until the cheese thickens; remove from heat.

Assemble the eggplant parmesan: Spread 1/2 cup marinara sauce into the bottom of a 9x13 baking dish. Then, add a layer of eggplant, top it with 1 cup marinara and then spoon ⅓ of the vegan mozzarella on top. Repeat this process one more time. For the third and final layer, there will only be ½ cup sauce left, and that’s ok. Add the eggplant, ½ cup sauce and remaining cashew cheese.

Place the dish in the oven and bake for 20 minutes.

Sprinkle with fresh basil and enjoy!