Eggplant Parm with Tomato Basil Sauce

Ingredients

• 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

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