Ingredients
Eggplant and Spinach Parm
Eggplant and Spinach Parm adapted from iRaw's recipe.
1
eggplant, peeled and sliced thin
1/2
garlic clove, crushed
your favorite marinara sauce
Directions
2.
Soak eggplant slices in salted water for 2-3 hours.
3.
Drain and spread on dehydrator trays.
4.
Dehydrate until semi soft.
6.
In a food processor blend all ingredients until almost smooth. Don't over process in order to keep mixture thick.
8.
In high-speed blender combine all ingredients and blend until creamy.
10.
Make a batch of your favorite. I used 2 large tomatoes, 1 clove garlic, Italian herbs, 2 dates (pitted and chopped), olive oil, salt, pepper, cayenne, sun dried tomatoes, onions, chopped olives.
12.
Clean and trim stems. Chop into smaller pieces. In a large bowl, drizzle a bit of olive oil and sea salt onto greens and massage with fingers to soften. (set aside)
14.
Lightly oil the bottom of a small glass baking dish.
15.
Arrange slices eggplant in base of dish.
16.
Sprinkle and press on some coating mix to each slice with your fingers.
17.
Spread marinara sauce on top.
18.
Spread cheese mixture on top of sauce using an offset spatula.
19.
Add a light layer of spinach.
20.
Continue layering in same order, until ingredients are used up.
21.
(I had two layers of eggplant in my dish)
22.
Garnish top with a bit of chopped spinach and some of the coating mixture. Sprinkle with crushed red pepper and oregano. (You could also use marinated and dehydrated mushroom slices and slivered olives)
23.
Note: Next time, I"ll sprinkle a layer of Sausage on top. YUmmmmm! (http://rawfullytempting.blogspot.com/2010/02/ultimate-sausage-and-pepper-pizza_954.html)
24.
Dehydrate for several hours until eggplant is soft. (I also warmed in oven on LOWEST setting. This makes it just warm to touch, still room temp in middle and able to take dish out of oven with hands).
25.
Super tasty. Serve with spiralized zucchini noodles and some extra marinara sauce. (sprinkle any leftover coating mixture on top.
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