This is a print preview of "Eggplant "Parmesan"" recipe.

Eggplant "Parmesan" Recipe
by Global Cookbook

Eggplant "Parmesan"
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  Servings: 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 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.