For the Eggplant:

1. In a wide bowl, mix the milled flaxseed together with 1/2 cup water and allow it to gel for 5 to 10 minutes. In another bowl, mix together the breadcrumbs and parmesan.
2. Slice the ends off your eggplant and then slice 1/4-inch thick rounds. Dip each round in the flax egg, then coat in the breadcrumb mixture.
3. Air Fryer: To air fry the eggplant, place 3 to 4 rounds at a time in your air fryer, set the temperature to 400°F, and fry for 5 to 7 minutes. Oven Method: Preheat the oven to 350°F and bake the rounds, on a linded baking sheet, for 5-7 minutes on each side until golden brown.

Assembling the Casserole:

1. Preheat the oven to 400°F.
2. If using homemade sauce, simply mix together the sauce ingredients in a bowl and set aside.
3. In an 8x8 casserole dish, lightly coat the bottom of the dish with sauce, layer 4 breaded eggplant rounds, cover with 1 to 2 cups of sauce, then top with about half the shredded cheese. Repeat this process for an additional layer.
4. Cover the casserole dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is melted and golden brown.
5. Remove, let cool, and serve with fresh parsley if desired.