Preheat oven to 375 F.

Line two large baking sheets with parchment paper,

Slice the eggplants into 1/2 inch thick discs. Salt them generously and place them in a colander for about 15 minutes. (This step is optional, but I suggest you do it as it gets rid of some of the water and the bitter taste of eggplant)

Meanwhile, place 3 large bowls side by side. In the first one, you spread 1 cup tapioca flour evenly. In the second one, you will whisk 1 1/2 cup almond milk and 2 tablespoons olive oil together. In the third one, you will mix 2 cups almond flour, 1 tbsp dried oregano and 1 tbsp nutritional yeast and spread the mixture evenly.

Rince the eggplant slices thoroughly to get rid of most of the salt. Press the slices into a clean dry cloth and make sure they are as dry as possible.

Dip the slices into tapioca flour, then almond milk mixture, then almond flour mix. Arrange the eggplant slices on your lined baking sheets. Transfer to the oven and bake for about 30 minutes or until golden brown. Remove from oven and set aside 5-10 minutes before manipulating.

Place all the ingredients in a food processor and process until liquid.

Pour the liquid into a medium saucepan and cook it over low heat, constantly stirring, for about 10 minutes or until the "cheese" is thick and stringy. Set aside.

Pour about half of the Marinara sauce in the bottom of a 10X15 inch baking dish and spread evenly.

Carefully place the breaded eggplant slices over the sauce.

Spread the rest of the sauce over the eggplant.

Spread the vegan mozzarella cheese evenly over the slices.

Transfer to the oven for an additional 20-25 minutes of baking (Or until golden brown)