Ingredients:

For the noodles:
1 lb brown rice spaghetti noodles
For the cutlets:
One large eggplant, peeled and sliced vertically into 8 cutlets
1 c. milk substitute of your choice
3/4 c. 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)
For the marinara sauce:
1 recipe marinara sauce
For the “cheese” (recipe from The Ultimate Uncheese Cookbook by Jo Stepaniak)
1 1/2 c. water or plain nondairy milk (I used rice milk)
1/4 c. nutritional yeast flakes
1/4 cup flour (any kind, I used brown rice flour)
2 Tablespoons sesame tahini
2 Tablespoons kuzu, arrowroot, or cornstarch
2 teaspoons fresh lemon juice
1 teaspoon onion powder
1/4 teaspoon garlic powder
3/4 teaspoon salt