Slice eggplant in thin round pieces about 1/4 - 1/2in thick. Sprinkle both sides of the eggplant pieces with sea salt and place in to a colander to draw out the bitterness of the eggplant.
Let the eggplant sit for 10-15 minutes then rinse and lay flat on a dish towel. Place another dish towel on top and lightly press to absorb some of the moisture. Let the eggplant sit for another 10 minutes.
While the eggplant is drying, preheat your oven to 400 degrees F (204 degrees C), line a baking sheet with foil and spritz with non-stick cooking spray, then bring water to a boil for your noodles.
Next, you will need to prepare 3 dipping stations: Your first dipping station will be the almond milk and corn starch. The second will be flour. And the third will be the bread crumbs, salt, and Italian seasonings.
Next you will dip the eggplant slices in your flour, then your almond milk mixture, and then the breadcrumbs (make sure they are well coated in breadcrumbs!). Arrange your eggplant on the baking sheet and place them in to the oven for about 20-30 minutes, or until they have reached your desired crispness.
While your eggplant finishes cooking, finish cooking/draining your pasta. This is a great time to warm your marinara sauce either in the microwave or on the stove.
Once everything is finished, you can build your plate!