Crush the Plentils in a food processor until the chips are ground into fine crumbs. Pour into a bowl.
Slice eggplant about 1/2 “ thick and set aside.
Add the All-Purpose Flour to a bowl and the hot water/flax mixture to another bowl.
Dip each slice of eggplant first in the flour, then the hot water/flax mixture. Gently shake off to get ride of excess "gel" then coat in the crushed Plentils. Place on a parchment-lined or greased baking sheet. Continue coating each slice of eggplant, layering if needed.
Bake for 18 minutes until lightly golden. Remove from oven and add a dollop of marinara sauce to each slice. Place back in the oven for another 5-6 minutes.