Home -> [Eggplant, Entrees, Vegetables, Vegetarian] -> [Eggplant parmesan #2 Recipe]

Eggplant parmesan #2
Artist: _ Yield: 8
Categories: Eggplant, Entrees, Vegetables, Vegetarian Rating: 0
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Ingredients:
BASIC RECIPE
32 ozTomato sauce
2 largeEggplants, peeled, sliced
-thin and breaded
1 cupTahini dressing
4 cup"cheese" topping
BREADING
1 cupWater
1/2 cupSoy powder
4 tbspTamari
4 tbspTahini
1 tbspGarlic powder
1 tspBasil
1 tspOregano
1 cupFlour, whole wheat
1/2 cupBread crumbs
1/4 cupBran
1/4 cupWheat germ
1/4 cupSesame seeds
1/4 cupSunflower seeds, ground
1 tspGarlic powder
1 tspBasil
1 tspOregano
TAHINI DRESSING
1/2 cupTahini
2/3 cupWater
2 tbspTamari
1/8 tspGarlic powder
1/3 tspPaprika
1/8 tspBasil
1/8 tspOregano
1/4 smallOnion, diced
CHEESE TOPPING
2 cupNutritional yeast
6 tbspArrowroot powder
1/4 tspPaprika
2/3 cupWhole wheat flour
2 cupWater
1 tbspOil
1/2 tspGarlic powder
Pepper
1/2 cupSoy margarine
Procedures:
1Preheat the oven to 350 deg.
2To bread the eggplant slices: combine the water, soy powder, tamari, tahini, garlic powder, basil and oregano to make a liquid batter.
3In a separate bowl, mix the remaining dry ingredients.
4Dip each eggplant slice into the liquid, then into the breading.
5To make tahini sauce: place all of the ingredients in a blender; blend for 1 minute, until creamy.
6To assemble: place a thin layer of tomato sauce on the bottom of an 8" x 12" baking dish.
7Add a layer of breaded eggplant, a layer of tomato sauce, and dab on a layer of "cheese" topping.
8Repeat: eggplant, sauce, "cheese." top with ?cup of the tahini dressing.
9Serve with a side dish of tomato sauce