Sprinkle the tops and bottoms of each eggplant slice with salt and them cover them on both sides with paper towels.

Press down the paper towels to remove the excess moisture. Replace the paper towels with new, dry ones and leave the eggplant slices like this for at least 30 minutes, to remove all the moisture and bitterness.

Preheat the oven to 200C.

Prepare three bowls. In one bowl add the flour, in another the breadcrumbs + Italian seasoning and in the third one, the flax egg.

Coat the eggplant slices with flour, on both sides.

Drop each floured eggplant slice into the flax egg bowl and coat it evenly.

Now move the eggplant slice into the breadcrumbs and seasoning bowl and cover it evenly.

Grease a large oven tray with some olive oil.

Place the eggplant slices on the tray, on a single layer, and bake them for 20 minutes, until golden and crispy.

In a separate baking pan, like the one in the photos, spread 1/3 of the marinara sauce.

Add the crispy eggplant slices in a single layer.

Sprinkle 1/3 of the grated vegan cheese on top and oregano. Add 1/3 of the marinara sauce and spread it evenly.

Add another layer of eggplant slices,1/3 of the vegan cheese and marinara sauce. Top with the remaining vegan cheese.

Cover the pan with aluminum foil and bake it for 10 minutes. Remove the foil and bake for another 10 minutes.

Top with fresh greens and serve.