- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon plus 1 teaspoon dried basil
- 2 teaspoons dried parsley
- 2 tablespoons raisins
- 2 (28-ounce) cans diced tomatoes, undrained
- 1 teaspoon salt
- ½ teaspoon white pepper
- ½ cup chopped fresh basil
- ¼ cup pine nuts
- ½ cup dried bread crumbs
- ¼ cup nutritional yeast
- 1 teaspoon red pepper flakes
- 1 teaspoon dried parsley
- 1 clove garlic, minced
- ¼ teaspoon salt
- 1 pound eggplant, cut into 1/4-inch slices
- ¾ cup soy milk
- 3 tablespoons all purpose flour
- Canola oil, for frying
- 1 pound spaghetti, or other pasta
- For the Sauce: Heat the oil in a large saucepan over medium heat. Add the onion and cook 5 minutes. Add the garlic, dried basil, and parsley. Cook for 2 minutes then add the raisins, tomatoes, salt, and pepper. Bring to a boil. Reduce to simmer for 30 minutes, stirring occasionally. Add the fresh basil to the sauce a few minutes before serving time. Taste and adjust the seasonings.
- For the Eggplant: In a blender or food processor, process the pine nuts to a powder. Add the crumbs, yeast, red pepper flakes, parsley, garlic, and salt. Process until combined. Transfer the mixture to a shallow bowl or pie plate. In a second shallow pan, combine the soy milk and flour and mix well.
- Dip the eggplant in the soy milk mixture, then into the crumb mixture. Pat the crumbs onto the eggplant to coat completely. Place the eggplant slices on a baking sheet. Repeat until all the eggplant slices are coated. If desired, the prepared eggplant can be refrigerated for 30 minutes to help set the crumbs.
- Preheat the oven to 250°F. Heat a thin layer of oil in a large skillet over medium heat. Working in batches, add the slices and cook 3 to 5 minutes, turning once, until golden brown. Return to the baking sheet as they are cooked, and keep warm in the oven until ready to serve.
- Cook the spaghetti in a large pot of boiling salted water for 10 minutes, or until al dente. Drain well and return to the pot. To serve, add 2 cups of the sauce to the spaghetti and toss to coat. Arrange a serving of spaghetti on four plates. Top each serving with the eggplant slices, and top with the sauce. Serve hot.