• Turn on the static oven to 220°C.
• Cut the eggplant into rounds about 5 mm thick and place them on a drip pan with a clean kitchen cloth.
• Sprinkle with coarse salt and leave the eggplants covered with another clean kitchen cloth for 20-30 minutes. This will help remove the eggplant's excess water.
• Then blot the eggplant by pressing down with your fingers to absorb the'excess water.
• Brush the eggplant rounds with some'extra virgin d'olive oil on one side.
• Put the eggplants in the oven and bake for 30 minutes.

To prepare the tomato sauce

• For the sauce, put a drizzle of'extra virgin oil in a nonstick pan.
• Add the onions, garlic, and tomato paste and sauté for a few minutes or until the onions are transparent.
• Add tomato sauce and cook over medium-low heat for 20 minutes with the lid on. Add salt and pepper to your sauce and adjust salt if needed.

To prepare the béchamel

• Melt butter in a large saucepan over medium temperature. Add the flour and mix quickly with a kitchen whisk until a roux forms.
• Add the milk little by little, continuing to mix with the whisk. Season with salt and pepper and also add nutmeg powder. The béchamel will be ready in approx. 10-15 minutes.

To compose and bake the parmigiana.

• Put a trickle of breadcrumbs on the eggplant.
• Then continue with the layers by putting the béchamel sauce, vegetable cheese, tomato sauce, and a drizzle of'oil until the pan is full.
• Bake your vegan parmigiana in a 220°C ventilated oven for 30-40 minutes or until it is nice and golden brown.
• Bake your parmigiana at 220°C for 30-40 minutes or until it is nice and golden on the surface.
• Let it rest for 10 minutes once removed from the oven. It will be easier to serve.