Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment. Using a mandoline if you have one, slice the peeled eggplant into ½ cm. thin strips, then roughly chop the strips into bite-size pieces.

In a medium mixing bowl, whisk together the tamari, balsamic vinegar, tomato paste, smoked paprika, liquid smoke, and olive oil until smooth. Add the eggplant pieces and toss thoroughly so all surfaces are coated.

Spread the eggplant in a single layer on the prepared baking sheet. Roast on the center rack for 20 minutes, flipping the pieces over at 10 minutes so the pieces brown evenly. Set aside.

While the eggplant roasts, bring a large pot of water to a rolling boil over high heat. Add the measured salt, then add the spaghetti and cook according to the package timing, stirring occasionally to prevent sticking. Reserve ½ cup of the pasta cooking water, then drain the pasta.

While the pasta cooks, combine the white beans, vegetable stock, black pepper, nutritional yeast and lemon juice in a blender. Blend until completely smooth.

Place a large sauté pan over medium heat and add the extra-virgin olive oil. After 90 seconds when the oil is hot, add the diced shallots and cook, stirring frequently, for 4 minutes. Mince the garlic and add it into the pan and cook for 60 seconds, stirring constantly so it does not darken.

Pour the blended bean mixture into the pan and reduce to medium-low heat. Cook, stirring frequently, for 3-4 minutes until thickened.

Add the drained spaghetti to the pan and toss continuously so the sauce coats the pasta. Add reserved pasta water a few tablespoons at a time as needed to loosen the sauce so it clings to the noodles without pooling. Add salt to taste.

Fold in the roasted eggplant and toss again until evenly distributed and heated through, 2 minutes over medium-low heat.

Transfer to serving bowls and finish with additional extra-virgin olive oil, toasted breadcrumbs, vegan parmesan, cracked pepper, and chopped parsley.