*  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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