Print
Email
Add a photoServings: 8
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
- Â Â Pepper
- 1/2 c. Soy margarine
Directions
- Preheat the oven to 350 deg.
- 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.
- 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, till creamy.
- 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.
- Serve with a side dish of tomato sauce.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 494g | |
| Recipe makes 8 servings | |
| Calories 444 | |
| Calories from Fat 178 | 40% |
| Total Fat 21.08g | 26% |
| Saturated Fat 2.87g | 11% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 1380mg | 57% |
| Potassium 1197mg | 34% |
| Total Carbs 55.08g | 15% |
| Dietary Fiber 15.3g | 51% |
| Sugars 11.27g | 8% |
| Protein 16.97g | 27% |
