Eggplant "parmesan" #2 Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
BASIC RECIPE
32 ounce: Tomato sauce,
2 large: Eggplants, peeled, sliced thin and breaded
1 cup: Tahini dressing,
4 cup: "cheese" topping,
BREADING
1 cup: , water
1/2 cup: Soy powder,
4 tbsp: Tamari,
4 tbsp: Tahini,
1 tbsp: Garlic powder,
1 tsp: Basil,
1 tsp: Oregano,
1 cup: Flour, whole wheat
1/2 cup: Bread crumbs,
1/4 cup: Bran,
1/4 cup: Wheat germ,
1/4 cup: Sesame seeds,
1/4 cup: Sunflower seeds, ground
1 tsp: Garlic powder,
1 tsp: Basil,
1 tsp: Oregano,
TAHINI DRESSING
1/2 cup: Tahini,
2/3 cup: , water
2 tbsp: Tamari,
1/8 tsp: Garlic powder,
1/3 tsp: Paprika,
1/8 tsp: Basil,
1/8 tsp: Oregano,
1/4 small: Onion, diced
CHEESE TOPPING
2 cup: Nutritional yeast,
6 tbsp: Arrowroot powder,
1/4 tsp: Paprika,
2/3 cup: Whole wheat flour,
2 cup: Water,
1 tbsp: Oil,
1/2 tsp: Garlic powder,
Pepper,
1/2 cup: Soy margarine,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp