Vegan Eggplant Parmesan

Chunky Red Sauce:

• 1 tsp oil or  2 tbsp broth
• 2 cloves of garlic, finely chopped
• 1/4 cup onion
• 15 oz diced tomatoes
• 2 tbsp tomato paste
• 1 tsp Italian Herbs oregano, thyme, rosemary, marjoram, basil
• 2 tbsp chopped fresh basil
• 1/4 tsp black pepper
• a good dash of red pepper flakes
• 1/2 tsp or more sugar/sweetener
• 1/2 tsp salt

Mozzarella cream:

• 1/2 cup cashews
• 1 cup water
• 2 tsp flour
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1 tsp lemon juice
• 1/4 tsp onion powder
• 1/2 tsp miso

Eggplant Parmesan:

• 1 large longish eggplant ,slice into 1/8 to 1/4 inch slices
• 1 tsp salt
• Breading:
• 1 cup vegan breadcrumbs
• 1 tbsp nutritional yeast
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp salt
• 1/2 cup non dairy milk such as almond , soy or oat
• 1/2 tsp cornstarch
• 1/4 tsp garlic
• 1/3 cup flour

To Serve

• 8 oz Spaghetti , use gluten-free spaghetti or spaghetti squash to make gf
• fresh basil and pepper flakes for garnish