• Place the sliced eggplants in a colander, sprinkle on a little salt, mix and let the eggplants stand about 15 minutes until they express some of their moisture. Rinse and pat dry with towels.
• Preheat oven to 400 degrees.
• Place the breadcrumbs in a dish or baking pan. Season with oregano, salt and pepper.
• In another baking pan or dish, mix the flaxmeal, tapioca starch and water. Mix well and let it stand a few minutes to thicken.
• Prepare two or three baking sheets (depending on how many slices you have) by lining them with parchment paper or silpat sheets.
• Dip each eggplant slice in the flaxmeal mixture, then dredge with breadcrumbs, shake to remove any excess, and place on the baking sheet. Repeat for all slices.
• Bake on the lowest shelf of a preheated oven for 20-25 minutes, flipping the slices over halfway through baking.
• While the eggplant is baking, make the marinara. Heat the oil in a wide skillet or saucepan, add the garlic and the onions, season with salt and pepper, and saute until the onions are soft.
• Add the celery and carrots and oregano and continue to cook, stirring frequently, until the vegetables are semi-tender. Add the meatless crumbles, stir to mix, then add the wine, if using.
• Once the wine cooks out, in about a couple of minutes, add the tomatoes along with a cup of water. Mix well, bring to a boil, and let the sauce cook another 15 minutes.

Assemble the parmigiana:

• Lower oven heat to 350 degrees.
• Take a 13 by 9 inch baking dish. Place one-fourth of the marinara in it and spread to cover. Layer on one third of the baked eggplant slices, followed by one third of the vegan parm and one-third of the vegan mozzarella. Continue layering, ending with the parm and mozzarella.
• Place in the oven and bake 30-35 minutes until the cheese has melted and is golden and the sides are bubbling.
• Let stand a few minutes before serving.