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Begin by slicing the eggplant and seasoning it with salt and black pepper.
In a bowl, combine the all-purpose flour, unsweetened plant milk, Dijon mustard, garlic powder, and smoked paprika to create a batter.
Dip the seasoned eggplant slices into the batter, ensuring they are well coated.
Next, roll the battered eggplant in panko breadcrumbs until fully covered.
Heat neutral oil in a frying pan over medium heat and fry the breaded eggplant until golden brown on both sides. Set aside on a paper towel to drain excess oil.
For the spread, blend the raw cashews, lemon juice, cold water, nutritional yeast, garlic powder, and black pepper until smooth and creamy. Adjust the water for desired consistency.
To assemble the sandwich, spread a layer of the cashew mixture on your bread.
Add the fried eggplant, roasted garlic, roasted cherry tomatoes, arugula, vegan cheese, and fresh basil leaves.
Drizzle with balsamic glaze if desired, then top with another slice of bread.
Serve the sandwiches warm and enjoy!