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.