Heat a large saute pan on medium high heat. Add 2 tablespoons Spanish Extra virgin olive oil and heat up. Once hot add the red onion and saute until translucent. Add the garlic, capers, red pepper flakes and olives. Saute a few minutes more. Bring heat to high and then add the red wine and canned tomatoes. Once at a full boil, reduce the heat to a simmer and cook for 30 minutes stirring occasionally.
After 30 minutes add the roma tomatoes and simmer another 20 minutes, stirring occasionally. After the 20 minutes, taste to see if needs some salt.
Preheat the oven to 425 Fahrenheit. In one pan prepare the wet mixture by mixing the egg replacer with the vegan milk and mix until the lumps are gone. In the other pan place the plantain crumbs.
Dip the eggplant in the wet mixture and then the crumbs and press the crumbs in the eggplant so they stick. Place on a baking pan. Bake the eggplant for 15 minutes, flipping half way through.
Plate the dish
Put your oven on the broiler setting. On an oven safe plate place 2-3 eggplants on the plate and then cover with 8-10 ounces of the sauce. Cover with a couple pieces of cheese. Place in oven until cheese is melted and starting to brown.
Take out of oven and serve, careful! Plate will be hot!!