Air-Fryer Eggplant Parmezzan with Pasta - Forks Over Knives

Ingredients

• 4 crispbread crackers
• 2 tablespoons + 1 teaspoon nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning, crushed
• ¼ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
• 1 medium eggplant (1 lb.), peeled and sliced into ½-inch rounds
• 10 oz. dry whole grain linguine
• 1 onion, chopped (1 cup)
• 1 green bell pepper, chopped (1 cup)
• 1 8-oz. package sliced fresh button mushrooms
• 1 22- to 23-oz. jar oil-free marinara sauce
• 1 14.5-oz. can no-salt-added diced tomatoes, undrained
• ¼ cup chopped fresh basil