Eggplant Parmesan (Meat and Dairy free)

I asked a carnivorous friend of mine what vegetarian dish I should make a few nights ago, and he said Eggplant Parm. I'm thinking that is because that's the only veggie meal he's ever heard of. But that's ok, it was marvelous.

Ingredients
1 large eggplant or 3 small/medium eggplants
1/2 cup flour
2 eggs
2 cups Panko or breadcrumbs
2 tablespoons ground almonds 
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon basil
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt
2 teaspoons pepper

1/3 cup canola oil

1 box of angel hair pasta/spaghetti noodles- (I used brown rice noodles, and would NOT recommend it. Texture not so awesome.)

1 jar of tomato sauce (or make your own if you're really adventuresome)
1/2 cup crushed almonds
2 cloves garlic
1 diced red onion
1/2 cup mozzarella flavored soy cheese
Sprinkles of vegan parmesan cheese
(If you aren't dairy free, use real cheese. Please :) )


Instructions
1. Slice the eggplant into 1/2 inch slices.
2. Add almonds, oregano, thyme, basil, garlic, onion, salt and pepper to the panko. Add more or less spices to taste.
3. Brush each slice with flour, cover with egg, then dip in panko.
4. Heat oil in a medium frying pan.
5. Fry each panko-covered eggplant slice for 3-5 seconds on each side or until crispy and golden brown.

6.  Boil noodles per box instructions and preheat oven to 400 degrees F.

7. In a 9x13 pan, spread almonds, garlic, onions, and sauce on the bottom. Spread fried eggplant slices on top. Sprinkle cheeses on top of the eggplant.
8. Bake until the sauce in the middle of the pan is boiling. Serve on top of the pasta and enjoy with a nice glass of red :)