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1
For the Sauce: Heat the oil in a large saucepan over medium heat.
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2
Add the onion and cook 5 minutes.
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3
Add the garlic, dried basil, and parsley.
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4
Cook for 2 minutes then add the raisins, tomatoes, salt, and pepper.
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5
Bring to a boil.
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6
Reduce to simmer for 30 minutes, stirring occasionally.
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7
Add the fresh basil to the sauce a few minutes before serving time.
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8
Taste and adjust the seasonings.
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9
For the Eggplant: In a blender or food processor, process the pine nuts to a powder.
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10
Add the crumbs, yeast, red pepper flakes, parsley, garlic, and salt.
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11
Process until combined.
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12
Transfer the mixture to a shallow bowl or pie plate.
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13
In a second shallow pan, combine the soy milk and flour and mix well.
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14
Dip the eggplant in the soy milk mixture, then into the crumb mixture.
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15
Pat the crumbs onto the eggplant to coat completely.
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16
Place the eggplant slices on a baking sheet.
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17
Repeat until all the eggplant slices are coated.
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18
If desired, the prepared eggplant can be refrigerated for 30 minutes to help set the crumbs.
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19
Preheat the oven to 250F.
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20
Heat a thin layer of oil in a large skillet over medium heat.
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21
Working in batches, add the slices and cook 3 to 5 minutes, turning once, until golden brown.
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22
Return to the baking sheet as they are cooked, and keep warm in the oven until ready to serve.
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23
Cook the spaghetti in a large pot of boiling salted water for 10 minutes, or until al dente.
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24
Drain well and return to the pot.
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25
To serve, add 2 cups of the sauce to the spaghetti and toss to coat.
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26
Arrange a serving of spaghetti on four plates.
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27
Top each serving with the eggplant slices, and top with the sauce.
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28
Serve hot.
