I haven't seen anything raw for this. Has anyone a recipe for raw Eggplant Parmesan?

Tx.

Anyone have Alissa's recipe for this, by any chance?

It is pretty involved which is why I haven't attempted it. I would love to know how it comes out if you make it.

Base:
One very large or two medium eggplants

Breading:
2 cups pine nuts
1 ts. sea salt

Cheese:
2 cups mac nuts
2 cups cashews
4 Tbls. Braggs liquid aminos
3 Tbls. lemon juice
1/2 cup water

Marinara sauce:
2 1/2 cups tomatoes
12 sundries tomatoes, soaked
1/4 cup olive oil
4 cloves garlic
2 Tbls. parsley
1/8 tsp. cayenne
1 tsp. sea salt

For base:
1. Peel and slice the eggplant into 1/4 inch round slices.
2. Soak the eggplant slices in salted water for 1-2 hours.

For breading:
1. In a food processor, combine the breading ingredients and blend until almost smooth. This should still be a bit "grainy" in texture.

For cheese:
1. In a food processor, combine the cheese ingredients and blend until smooth.

For marinara sauce:
1. In a food processor, combine the sauce ingredients and blend until smooth.

To Assemble:
1. Cover the bottom of a large lasagna pan with a thin layer of olive oil.

2.Drain the eggplantslices and place them into the lasagna pan on top of the oilin a single layer, heavily overlapping eachother.

3. Place the breading mixture on top of eggplant layer. It may be hard to spread; just be sure all the pieces are covered with some of the mixture.

4. spread the cheese layer on top of the breading layer.

5. Pour the sauceover the cheese layer.

6. Place the lasagna pan in the dehydrator and dehydrate at 105 degrees for 14 to 18 hours.

Good luck,
Kise'

Wow, thank you so much for this! I'm going to see if I have all the ingredients and make this weekend. I've been craving the "cooked" version for a few days now. Yum. Should be good. D

Let us know how it comes out!

This sounds really good.

Here is one of my pics of this dish. Made it on Sunday.
Everybody ate it, and it was very tasty. I cut the recipe in half. It made one 9x13 dish. I made it in a 9~tray Excalibur.




Edited 1 time(s). Last edit at 11/27/2006 10:12PM by Petals.

Thanks so much for the pic. Was the eggplant rubbery? That has been my experience with other eggplant recipes.

no pak, it wasn't rubbery at all. The eggplant had a rather marinated yet al dente' texture prob due to the soaking and dehydrating, and I sliced it pretty thin. A little goes a long way with this. I found it to be very rich, but it was a tasty treat.



Edited 1 time(s). Last edit at 11/30/2006 06:52AM by Petals.

How many servings does this recipe make? I would like to make 1 or 2 slices without left overs. Maybe the recipe can be cut in half? 2 tomatos seems like alot for a slice of food =)

It was so rich and decadent so our portions were small and I think it was about 8 to 10 servings.

Petals.. does the dhydrator give it the browned look?? I have not used one but this looks like a warm dish to me. Yummy!

Cindy

Yes Cindy, the browned look is due to the sundried tomatoes AND the dehydrating I believe. People I served it to thought it tasted pretty good. I halved the recipe when I prepared it.

I read somewhere to soak in olive oil and lemon juice. It took lots of olive oil and of course we know enough is enough.

I see recipe here says salt water? Any try this version of soaking?

Also wonder about substitute for pine nuts or another type of breading? Must I bread????????? Thanks.
carolg

Well, I goofed. I thought I was making Eggplant Parmesan, pulled up a recipe that was actually Lasagna, but it looks great, teased self and tasted a little plus needing to freeze a ton of it. I overmade to the max.

Don't tell anyone I renamed a recipe. If I could have figured out to launch the pictures I would have sent them over here. Consider it similar to the other gem posted here.

carolg