Crispy Baked Eggplant Parmesan + Lemony Arugula

• 0.6 eggplant
• 0.4 cup panko breadcrumbs
• 0.15 cup all-purpose flour
• 0.4 cup unsweetened plant-based milk
• 0.1 cup nutritional yeast
• 0.2 tsp garlic powder
• 0.2 tsp dried oregano
• 0.2 tsp italian seasoning
• 1 jar marinara sauce, about 32 oz
• 0.4 cup shredded vegan mozzarella
• 0.1 cup vegan parmesan
• 0.2 cup fresh basil
• olive oil
• black pepper
• salt

For the Salad

• 1 cup arugula
• 0.2 lemon
• 0.4 tbsp extra-virgin olive oil
• black pepper
• salt