Eggplant Parmesan

INGREDIENTS

1 lb

brown rice spaghetti noodles

large eggplant, peeled and sliced vertically into 8 cutlets

1 cup

milk substitute of your choice

3/4 cup

brown rice flour (or other flour of your choice)

1 tsp

apple cider vinegar

1/2 tsp

salt

1/4 tsp

dried oregano

1/4 tsp

dried parsley

1/4 tsp

dried basil

2 cups

breadcrumbs (make sure to use gluten free if you're GF)

recipe marinara sauce

1 1/2 cups

water or plain nondairy milk (I used rice milk)

1/4 cup

nutritional yeast flakes

1/4 cup

flour (any kind, I used brown rice flour)

2 tbsp

sesame tahini

2 tbsp

kuzu, arrowroot, or cornstarch

2 tsp

fresh lemon juice

1 tsp

onion powder

1/4 tsp

garlic powder

3/4 tsp

salt