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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|Serving Size: 1 Serving (347g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 308 (43%)|
|Amt Per Serving||% DV|
|Total Fat 34.2g||46 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 12.4g|
|Cholesterol 0.5mg||0 %|
|Sodium 2277.1mg||79 %|
|Potassium 1443mg||38 %|
|Total Carbohydrate 83.4g||25 %|
|Dietary Fiber 18.5g||74 %|
|Sugars, other 65g|
|Protein 31g||44 %|
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Calories per serving: 720
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