*  Exported from  MasterCook  *
 
                           EGGPLANT “PARMESAN” #2
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetarian                       Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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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