Slice eggplant, salt both sides generously, and let sit for 15-20 minutes to remove excess moisture. Pat dry before roasting to achieve crispy, golden edges instead of soggy, watery layers.

Brush eggplant slices lightly with olive oil and roast at 425°F for 15-20 minutes until golden brown. This technique creates a superior texture while keeping the dish lighter and more authentically Italian.

Spread a thin layer of tomato sauce on the baking dish bottom before stacking to prevent sticking, and reserve sauce for topping to ensure even moisture distribution and prevent dry layers.

Lightly toast the nutritional yeast in a dry pan for 2-3 minutes before mixing with vegan mozzarella to intensify its umami flavor and create a more authentic parmesan-like depth.

Reserve fresh basil and sprinkle it over the dish in the last 2 minutes of baking or immediately after removing from the oven to preserve its vibrant color, aroma, and delicate flavor.