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1
Start boiling water for pasta.
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2
Whenever it boils, cook the pasta according to the package directions.
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3
Meanwhile, start heating spaghetti sauce in a saucepan.
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4
Add garlic powder, onion powder, basil, and oregano, and any other seasonings you like.
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5
Fresh herbs are even better if you have them.
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6
Be sure to stir occasionally.
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7
While the water is coming to a boil and the sauce is heating, also heat oil in a frying pan.
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8
Use enough to cover the bottom of the pan with about 1/4 inch of oil.
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9
Don't skimp.
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10
Mix nutritional yeast and cornstarch.
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11
Slice eggplant.
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12
Dip each slice in Bragg liquid aminos then in yeast mixture.
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13
Fry coated eggplant slices in oil.
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14
Note: if oil is not hot when you add the eggplant, you will have soggy eggplant.
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15
You may have to fry the eggplant in 2-3 batches depending on the size of your frying pan.
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16
Set the cooked slices aside on a plate covered with a paper towel.
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17
Add more oil in between batches if necessary, but be sure to heat it before adding more eggplant.
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18
When everything is cooked, add a little pasta and a few eggplant slices to each plate.
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19
Top with spaghetti sauce and sprinkle with vegan parmesan or more nutritional yeast.
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20
If you use pretty plates and garnish with a little fresh parsley or fresh basil, people with think you were in the kitchen all day.
