Preheat oven to 450° F and line a large baking sheet with tinfoil.

Wash, peel and chop the eggplant into round slices that are ¾ -inch/2 cm thick.

Place eggplant in a large strainer and sprinkle with sea salt to help tenderize the eggplant. Let it sit for 20 minutes in the sink as the eggplant will swell, and water will be released.

In a medium bowl, prepare the batter by mixing the almond milk, flour, apple cider vinegar, ½ teaspoon salt, pepper, basil and oregano. Set aside.

Next, in a food processer, prepare the 'parmesan' coating by blending the pumpkin seeds, nutritional yeast, and ¾ teaspoon salt until a coarse texture is formed. Place in a shallow bowl and set aside.

Return to the eggplant by rinsing each slice with water to remove excess salt and drying each of them with a paper towel.

Dip one slice in the batter and scrape off any excess batter before firmly pressing into the 'parmesan' coating on each side of the eggplant until it is completely covered.

Place the eggplant cublet on the baking sheet, and repeat until all slices are coated. It can be helpful to dry hands after every couple of slices to reduce the amount of water that ends up in the 'parm' (which will make it too gooey)

Bake in the oven for 16-22 minutes until golden brown, flipping once halfway through.