Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.

In a shallow dish, whisk together 2 large beaten eggs and ½ cup of almond milk until well combined.

In another shallow dish, mix 1½ cups of panko breadcrumbs with 1 cup of grated Parmesan cheese, 2 teaspoons of dried oregano, 2 tablespoons of fresh thyme leaves, ½ teaspoon of red pepper flakes, and a pinch of sea salt and black pepper.

Take a slice of eggplant and dip it into the egg mixture, then transfer it to the breadcrumb mixture, pressing gently to adhere.

Place the coated eggplant slices on the prepared baking sheets.

Bake for about 18 minutes until golden brown and tender.

In a 9x13-inch baking dish, spread ½ cup of marinara sauce on the bottom and layer half of the baked eggplant slices on top, followed by 1 cup of marinara and half of the sliced fresh mozzarella.

Repeat layering the remaining baked eggplant slices, another cup of marinara, and the remaining fresh mozzarella.

Sprinkle the remaining ¼ cup of Parmesan cheese over the top and drizzle with olive oil.

Bake for 20 minutes, then switch to broiler for 2-4 minutes until golden brown.

Let rest for a few minutes, then garnish with fresh basil.