Wash, dry and remove stems of eggplant. Create slices.
Dip the slices into flour, then almond milk and finally, the panko bread crumbs that you have mixed with the vegan parmesan, salt, pepper, garlic and onion powder.
Spray lightly with oil (if desired) and place into the basket of an air fryer at 390 degrees for 15 minutes, flipping halfway through (spray the second side lightly).
While the eggplant are cooking, go ahead and cook your pasta.
Once golden on both sides, spoon on some of the marinara and top with a combination of the two vegan cheeses. Cook just until the cheese begins to melt.
Serve with the pasta (and extra sauce), garnishing with fresh parsley and perhaps another sprinkle of the vegan parmesan. Enjoy!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.