Slice an eggplant into 1/4 inch disks. Place a single layer in the bottom of a colander. Sprinkle well with coarse salt. Add another layer on top. Sprinkle with salt. Repeat until it's all in there. Place a heavy bowl on top and press it down a bit. Place in the sink and leave it for 2 hours. Press down a bit again.
Preheat oven to 185 C (375 F). In a shallow bowl, mix 1 cup flour, 1/4 tsp ground black pepper, 1/4 tsp oregano, 1/2 tsp parsley, and 1/4 tsp thyme. Heat a nice layer of olive oil in a large frying pan. Take the eggplant slices and dredge them in the flour mixture. Fry on both side until golden. Place on paper towels after to cool a little and drain. Work in batches, adding more oil as needed.
Place 1/2 cup marinara sauce in the bottom of a medium casserole dish. Add a layer of eggplant. Top with a drizzle of soy cream (maybe 1/3 cup). Sprinkle with 1 tbsp chopped fresh basil., then 1/4 cup nutritional yeast. Repeat layers once more.
Bake for 30 minutes. Enjoy!
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