Bring a large pot of water to boil. Add spiralized parsnips and cook for four to five minutes, until wilted and soft but still with a little bite.

Preheat oven to 375ºF.

In a bowl, toss together eggplant, salt, panko crumbs, Parmesan cheese, olive oil, oregano, and garlic powder. Make sure to try to get as much coating as you can onto the eggplant cubes.

Spread eggplant onto a greased baking sheet and bake for 20 minutes, tossing midway.

Spread a little tomato sauce on the bottom of a serving dish. Add parsnip spaghetti and top with roasted eggplant. Top with more sauce and additional Parmesan.