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  • Eggplant "Parmesan"

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    Eggplant "Parmesan"
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 32 ounce Tomato sauce
    • 2 lrg Eggplants, peeled, sliced thin and breaded
    • 1 c. Tahini dressing
    • 4 c. "cheese" topping
    • 1 c. ,water
    • 1/2 c. Soy pwdr
    • 4 Tbsp. Tamari
    • 4 Tbsp. Tahini
    • 1 Tbsp. Garlic pwdr
    • 1 tsp Basil
    • 1 tsp 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, grnd
    • 1 tsp Garlic pwdr
    • 1 tsp Basil
    • 1 tsp Oregano
    • 1/2 c. Tahini
    • 2/3 c. ,water
    • 2 Tbsp. Tamari
    • 1/8 tsp Garlic pwdr
    • 1/3 tsp Paprika
    • 1/8 tsp Basil
    • 1/8 tsp Oregano
    • 1/4 sm Onion, diced
    • 2 c. Nutritional yeast
    • 6 Tbsp. Arrowroot pwdr
    • 1/4 tsp Paprika
    • 2/3 c. Whole wheat flour
    • 2 c. Water
    • 1 Tbsp. Oil
    • 1/2 tsp Garlic pwdr Pepper
    • 1/2 c. Soy margarine

    Directions

    1. Preheat the oven to 350 deg.
    2. To bread the eggplant slices:Combine the water, soy pwdr, tamari, tahini, garlic pwdr, basil and oregano to make a liquid batter. In a separate bowl, mix the remaining dry ingredients.
    3. Dip each eggplant slice into the liquid, then into the breading.
    4. To make tahini sauce:Place all of the ingredients in a blender; blend for 1 minute, till creamy.
    5. To assemble:Place a thin layer of tomato sauce on the bottom of an 8" x 12" baking dish. Add in 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 c. of the tahini dressing.
    6. Serve with a side dish of tomato sauce.

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