Eggplant "parmesan" #2
Yield: 8 Servings MMM
Ingredients:
- 32 oz Tomato sauce
- 2 lg Eggplants; peeled sliced -thin and breaded
- 1 c Tahini dressing
- 4 c "cheese" topping MMMMM--------------------------BREADING-------------------------------
- 1 c ;water
- 1/2 c Soy powder
- 4 tb Tamari
- 4 tb Tahini
- 1 tb Garlic powder
- 1 ts Basil
- 1 ts Oregano
- 1 c Flour whole wheat
- 1/2 c Bread crumbs
- 1/4 c Bran
- 1/4 c Wheat germ
- 1/4 c Sesame seeds
- 1/4 c Sunflower seeds; ground
- 1 ts Garlic powder
- 1 ts Basil
- 1 ts Oregano MMMMM----------------------TAHINI DRESSING---------------------------
- 1/2 c Tahini
- 2/3 c ;water
- 2 tb Tamari
- 1/8 ts Garlic powder
- 1/3 ts Paprika
- 1/8 ts Basil
- 1/8 ts Oregano
- 1/4 sm Onion; diced MMMMM-----------------------CHEESE TOPPING----------------------------
- 2 c Nutritional yeast
- 6 tb Arrowroot powder
- 1/4 ts Paprika
- 2/3 c Whole wheat flour
- 2 c Water
- 1 tb Oil
- 1/2 ts Garlic powder Pepper
- 1/2 c Soy margarine
Instructions:
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 1/2 cup of the tahini dressing. Serve with a side dish of tomato sauce. From the files of DEEANNE
