A classic for a reason, this Italian baked eggplant parmesan is comfort food at its finest.
Preheat the oven to 350°F.
Fill a medium-large pot halfway with water. Heat on high, cover and bring to a boil.
Cut the eggplant crosswise into discs about 1/2 inch thick. Lay discs flat and sprinkle with salt. Let set for 20 minutes. This step seasons the eggplant and also takes away bitterness.
Heat a large pan on high until the pan is hot. Add enough olive oil to cover the bottom of the pan. Cook the eggplant discs for about 2 minutes on each side or until golden brown.
Remove eggplant discs from the stove and place in a layer on a baking sheet. Sprinkle Vegano Gremolata over top to your liking. Place in the preheated oven to keep warm.
Once water is boiling, add a pinch of salt and macaroni. Stir for a minute. Cook the pasta for 10-12 minutes or until desired texture. Strain and set aside.
In the same pot you cooked the pasta in, add Vegano Pomodoro Sauce and bring to a simmer. Add cooked pasta. Mix well.
To assemble, distribute pasta in bowls and top with eggplant. Sprinkle on vegan parmesan and fresh basil.