Vegan Eggplant Parmesan

Instructions

1. 1
   Slice the eggplant into thick disks. Generously sprinkle with salt and let them weep in a colander for 20 minutes to drain bitterness. Rinse under cold water and pat completely dry with paper towels.
2. 2
   Set up your breading assembly line in three shallow bowls: first bowl with seasoned flour; second bowl with the plant milk wash; third bowl with the crunchy panko.
3. 3
   Dredge each eggplant slice into the flour, submerge it fully in the milk wash, and press firmly into the panko to ensure a dense, uniform jacket.
4. 4
   Heat the olive oil in a wide skillet over medium-high heat. Pan-fry the breaded eggplant cutlets for 3-4 minutes per side until they display a beautiful amber-golden crust. Alternatively, bake at 200°C (400°F) for 20 minutes.
5. 5
   Boil the spaghetti in a large pot of salted water according to package instructions until strictly al dente. Drain and reserve.
6. 6
   Warm up your rich homemade pomodoro sauce in a separate small saucepan.
7. 7
   Arrange the fried cutlets on a baking sheet. Spoon a strip of hot tomato sauce over the midsections and overlay them with the vegan cheese slices. Flash under the oven broiler for 2 minutes just until the cheese begins to melt and turn translucent, matching `Berenjenas a la parmesana veganas.png`.
8. 8
   To plate: twist a portion of the hot spaghetti around a carving fork inside a ladle to fashion a tight, clean nest. Slide it into the upper section of the wide white plate.
9. 9
   Top the core of the pasta nest with a teaspoon of pomodoro sauce and crown with a fresh glossy basil leaf.
10. 10
    Overlap the three hot, cheesy eggplant cutlets across the base of the white plate and serve immediately while the breading retains its optimum crunch.