1 medium eggplant
1/4 cup all-purpose flour
1 cup panko breadcrumbs (dairy free)
2 Tbsp vegan parmesan or 1 Tbsp of nutritional yeast (plus more for serving)
1 tsp dried oregano
1/4 tsp sea salt
1 tsp cornstarch
Optional: vegan mozzarella (we use Farm Boy brand)
450g of spaghetti
2 cups marinara sauce
Slice eggplant into thin rounds slightly less than 1/2 inch thick, and sprinkle each side liberally with sea salt. Arrange in a colander and place in the sink to draw out the bitter taste of the eggplant.
Let rest for 15 minutes, then rinse, pat dry with a tea towel and let it dry for at least 10 minutes.
In the meantime, preheat oven to 400 degrees F and line a baking sheet with foil.
Cook your spaghetti according to package.
Prepare your dipping stations by placing soy milk + cornstarch in one bowl; flour in another bowl; and bread crumbs + sea salt + oregano + vegan parmesan (or nutritional yeast) in another bowl. Dip eggplant slices in flour, then almond milk mixture, then breadcrumbs.
Arrange on the baking sheet and put in oven to bake for a total of 20-30 minutes. Option in the last 10 minutes to add on some mozzarella.
While the eggplant is in the oven, bring a large skillet to medium heat. Once hot, add 2 Tbsp olive oil and pull eggplant pieces out of the oven at a time and sauté to give them extra crisp and texture. Cook for ~2 minutes on each side and then return to oven to continue crisping. Do this until all rounds are browned.
While eggplant is browning in the oven, prepare marinara sauce by heating in a small pan over the stove. Set aside.
Plate pasta and top with marinara and eggplant pieces, top with more vegan parmesan. This dish is best served fresh.