Preheat oven to 375 degrees. Place cubed eggplant in a colander and toss with the 2 teaspoons or so of salt. Allow the eggplant to sit and “sweat” over the sink for 15 minutes. Then, rinse the eggplant thoroughly to remove the salt and transfer the eggplant to a clean kitchen towel. Squeeze excess moisture firmly – don’t be shy!
Make the parm. Combine all vegan parmesan ingredients in a food processor and process until fine crumbs form. Next, combine the parmesan with the panko, breadcrumbs, oregano and parsley and mix.
In a separate bowl, combine the vegan yogurt, lemon juice, dairy-free milk, paprika, onion powder and black pepper. Whisk.
Dip the eggplant into the yogurt mixture, shake off excess and then roll in the breadcrumb mixture. Place the coated bites on parchment-lined baking sheets.
Spray or drizzle the bites with oil and then bake for 15 minutes. Flip, and drizzle with more oil if needed, then bake for another 15 minutes.