Truly delicious eggplant
Base: One very lg or 2 med eggplants
Breading
2 c pine nuts (I used pecans)
1 tsp sea salt
Cheese
2 c macadamia nuts
2 c cashews
4 TBSP Braggs liquid aminos
3 TBSP lemon juice
1/2 - 1 c water
Marinara Sauce
2 1/2 c tomatoes
12 sun dried tomatoes, soaked
3 dates, pitted and soaked
1/4 c olive oil
4 cl garlic
2 TBSP parsley
1/8 tsp cayenne
1 tsp sea salt
Base:
Peel and slice the eggplant into 1/4 inch round slices
soak the eggplant in salted water for 1 - 2 hours
Breading
in a food processor comine the breading ingredients and blend until almost smooth but still a bit grainy
Cheese
combine all the cheese ingredients and blend until smooth
Marinara Sauce
in a food processor combine the sauce ingredients & blend until smooth
To Assemble
cover the bottom of a large lasgna pan with a thin layer of olive oil
drain the eggplant slices and place them in the lasgna pan on top of the oil in a single layer, heavily overlapping each other
place the breading mixture on top of the eggplant layer, make sure all pieces are covered
spread the cheese layer on top of the breading layer
pour the sauce over the cheese layer
place the pan in the dehydrator and dehydrate at 105 degrees 14-18 hours