Preheat oven to 400°. Lightly spray a 2-qt. shallow casserole dish or 9x9-in. baking dish with nonstick spray; set aside. Line a rimmed baking pan with foil; place a wire rack on top of the foil and spray with nonstick spray; set aside.

Sprinkle eggplant with salt; place in a large colander. Let stand for 20 minutes. Drain and rinse. Pat eggplant slices dry, removing as much moisture as possible.

Combine flour and 1 Tbsp. corn starch in a shallow bowl; set aside. Place plant-based scramble in another shallow bowl. Combine bread crumbs, 1 Tbsp. nutritional yeast and 1 tsp. garlic powder in a third shallow bowl; set aside.

Dip eggplant, one piece at a time, in flour mixture to coat. Dip in plant-based scramble mixture. Coat with bread crumb mixture, gently pressing to adhere. Place on prepared wire rack.

Spray both sides of eggplant with nonstick spray. Bake for 25 to 30 minutes, turning halfway through. Set coated eggplant slices aside.

Meanwhile, place mushroom slices in a medium saucepan; add water to cover. Bring to boil; boil for 6 to 8 minutes or until softened. Drain mushrooms. Place on paper towels; pat dry. Set mushrooms aside.

For cashew cream, place cashews, cashew milk, almond milk yogurt, 1 Tbsp. Parmesan cheese alternative, vinegar, and remaining ½ Tbsp. corn starch, ½ Tbsp. nutritional yeast and ½ tsp. garlic powder in a large blender. Cover and blend until smooth. Set aside.

To assemble, spread ½ cup pasta sauce in the prepared casserole dish. Arrange 4 eggplant slices on top of sauce. Top eggplant slices with 4 tsp. cashew cream, 4 Tbsp. pasta sauce and mushroom slices. Repeat layers on each using 4 tsp. cashew cream and 4 Tbsp. pasta sauce; top with 2 Tbsp. mozzarella-style shreds. Layer with remaining eggplant slices, 4 tsp. cashew cream, 4 Tbsp. pasta sauce and remaining 2 Tbsp. mozzarella-style shreds.

Bake, uncovered, for 15 to 17 minutes or until lightly browned. Serve with additional shredded Parmesan cheese and pasta sauce, and remaining cashew cream; garnish with basil, if desired.