Recipe - Eggplant Parmesan

BASIC RECIPE
32 ounce Tomato sauce
2 lg Eggplants; peeled, cut or sliced up
thin and breaded
1 cup Tahini dressing
4 cup "cheese" topping

BREADING
1 cup ;water
One half cup Soy powder
4 tablespoon Tamari
4 tablespoon Tahini
1 tablespoon Garlic powder
1 teaspoon Basil
1 teaspoon Oregano
1 cup Flour, whole wheat
One half cup Bread crumbs
One fourth cup Bran
One fourth cup Wheat germ
One fourth cup Sesame seeds
One fourth cup Sunflower seeds; ground
1 teaspoon Garlic powder
1 teaspoon Basil
1 teaspoon Oregano

TAHINI DRESSING
One half cup Tahini
2/3 cup ;water
2 tablespoon Tamari
1/8 teaspoon Garlic powder
1/3 teaspoon Paprika
1/8 teaspoon Basil
1/8 teaspoon Oregano
One fourth small Onion; minced

CHEESE TOPPING
2 cup Nutritional yeast
6 tablespoon Arrowroot powder
One fourth teaspoon Paprika
2/3 cup Whole wheat flour
2 cup Water
1 tablespoon Oil
One half teaspoon Garlic powder
Pepper
One half cup 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
One half cup of the tahini dressing.

Serve with a side dish of tomato sauce.

From the files of DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini