Eggplant \"parmesan\" #2

8 servings

Ingredients

Quantity Ingredient
32 ounces Tomato sauce
2 larges Eggplants; peeled, sliced thin and breaded
1 cup ;water
½ cup Soy powder
4 tablespoons Tamari
4 tablespoons Tahini
1 tablespoon Garlic powder
1 teaspoon Basil
1 teaspoon Oregano
1 cup Flour, whole wheat
½ cup Tahini
⅔ cup ;water
2 tablespoons Tamari
⅛ teaspoon Garlic powder
2 cups Nutritional yeast
6 tablespoons Arrowroot powder
¼ teaspoon Paprika
⅔ cup Whole wheat flour
2 cups Water
1 cup Tahini dressing
4 cups \"cheese\" topping
½ cup Bread crumbs
¼ cup Bran
¼ cup Wheat germ
¼ cup Sesame seeds
¼ cup Sunflower seeds; ground
1 teaspoon Garlic powder
1 teaspoon Basil
1 teaspoon Oregano
⅓ teaspoon Paprika
⅛ teaspoon Basil
⅛ teaspoon Oregano
¼ small Onion; diced
1 tablespoon Oil
½ teaspoon Garlic powder
Pepper
½ cup Soy margarine

Directions

BASIC RECIPE

BREADING

TAHINI DRESSING

CHEESE TOPPING

Preheat the oven to 350 deg.

To bread the eggplant slices:

Combine the water, soy powder, tamari, tahini, garlic powder, basil and oregano to make a liquid batter. In a separate bowl, mix the remaining dry ingredients.

Dip each eggplant slice into the liquid, then into the breading.

To make tahini sauce:

Place all of the ingredients in a blender; blend for 1 minute, until creamy.

To assemble:

Place a thin layer of tomato sauce on the bottom of an 8" x 12" baking dish. Add a layer of breaded eggplant, a layer of tomato sauce, and dab on a layer of "cheese" topping. Repeat: eggplant, sauce, "cheese." Top with ½ cup of the tahini dressing.

Serve with a side dish of tomato sauce.

From the files of DEEANNE

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