Slice the eggplant into rounds about ½ inch thick.
Set up a breading station with three bowls: one with flour, another with vegan yogurt, and the third with seasoned breadcrumbs.
Dredge each eggplant slice in the flour, then dip into the yogurt, and finally coat with breadcrumbs.
Heat olive oil in a skillet over medium-high heat.
Fry each slice until golden and crispy on both sides or bake in a preheated oven at 400°F (200°C) for 15-20 minutes.
In a large skillet, heat olive oil over medium heat.
Add the diced onion and garlic and sauté until softened.
Stir in the diced tomatoes and bell pepper, season with cumin, chili powder, paprika, salt, and pepper.
Simmer for 10 minutes until everything is tender.
Finish with fresh herbs and adjust the seasoning.
Place tomato-pepper salsa over the eggplant cutlets, top with vegan cheese, and serve hot.