Eggplant "Parmesan"

8 Servings

Try this Eggplant "Parmesan" recipe, or post your own recipe for Eggplant "Parmesan"

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Eggplant "Parmesan" Ingredients

BASIC RECIPE	1 ts Oregano
32 oz Tomato sauce	TAHINI DRESSING
2 lg Eggplants; peeled, sliced	1/2 c Tahini
1 c Tahini dressing	2/3 c ;water
4 c "cheese" topping	2 tb Tamari
BREADING	1/8 ts Garlic powder
1 c ;water	1/3 ts Paprika
1/2 c Soy powder	1/8 ts Basil
4 tb Tamari	1/8 ts Oregano
4 tb Tahini	1/4 sm Onion; diced
1 tb Garlic powder	CHEESE TOPPING
1 ts Basil	2 c Nutritional yeast
1 ts Oregano	6 tb Arrowroot powder
1 c Flour, whole wheat	1/4 ts Paprika
1/2 c Bread crumbs	2/3 c Whole wheat flour
1/4 c Bran	2 c Water
1/4 c Wheat germ	1 tb Oil
1/4 c Sesame seeds	1/2 ts Garlic powder
1/4 c Sunflower seeds; ground	Pepper
1 ts Garlic powder	1/2 c Soy margarine
1 ts Basil

Instructions for Eggplant "Parmesan"

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: VegetablesCuisine: Uncategorized