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Ingredients

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• 1 medium eggplant ((as narrow as possible)*)
• 1/4 cup unbleached all-purpose flour ((or other flour of choice - GF for gluten-free eaters))
• 1 cup panko breadcrumbs ((GF for gluten-free eaters))
• 2 Tbsp vegan parmesan
• 1 tsp dried oregano ((or double the amount if using fresh oregano))
• 1/4 tsp sea salt
• 1/2 cup unsweetened plain almond milk ((or other neutral milk))
• 1 tsp cornstarch
• 8 ounces pasta ((such as linguini, but any kind will do, including veggie noodles or gluten-free))
• 2 cups marinara sauce