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EGGPLANT "PARMESAN" #2
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish
Amount Measure Ingredient -- Preparation Method
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-----BASIC RECIPE-----
32 oz Tomato sauce
2 lg Eggplants -- peeled, sliced
-thin and breaded
1 c Tahini dressing
4 c "cheese" topping
-----BREADING-----
1 c -- water
1/2 c Soy powder
4 tb Tamari
4 tb Tahini
1 tb Garlic powder
1 t Basil
1 t 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 t Garlic powder
1 t Basil
1 t Oregano
-----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
-----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
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
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