This vegan edition of a classic Italian dish features crispy eggplant, marinara sauce, and a rich cheesy cashew cream sauce.
To prepare the eggplant peel 4 vertical stripes down the body of the eggplant, or peel all skin if desired. Next cut the eggplant into 1/4 inch thick slices. Place slices on a towel-lined cutting board and sprinkle with sea salt. Set aside 30 minutes. Then flip eggplant, sprinkle with sea salt again and leave for 30 more minutes. This will help remove the bitterness. If you are in a hurry you can speed up or skip this step but your result won't be as tasty.
In a shallow bowl mix together whole wheat flour and water. In another shallow bowl mix together breadcrumbs, oregano, 1/2 tsp salt, and 1/2 tsp garlic powder.
In a large skillet over med heat, add the olive oil and warm until shimmering. Dry a piece of eggplant on the towel, then dip in flour mixture, then into the breadcrumb mixture, then place in hot pan. Do this with all remaining eggplant pieces. Cook 3-5 minutes on each side, until crispy and golden. Remove from pan onto paper towel lined plate.
Bring a medium sized sauce pan filled with water to a boil. Cook spaghetti noodles according to package directions or until just tender. Drain.
In a high speed blender add cashews, nutritional yeast flakes, 3/4 tsp salt, 1/2 tsp garlic powder, onion powder, and almond milk. Blend on high until everything is creamy and no cashew pieces remain.
Wipe out the skillet used for the eggplant. Add the marinara sauce to one side and the cashew cream to the other. Heat both until hot and bubbling. You can also do this in two separate skillets if desired.
To serve place some spaghetti noodles down first (you can also toss the noodles with some extra marinara sauce), then add some marinara sauce, then a layer of cashew sauce, then a slice of eggplant, more marinara sauce, more cashew sauce, more eggplant, and so on. Top with vegan parmesan and serve immediately. Enjoy.