1 large eggplant, sliced into 1/2 inch thick rounds
1 tbsp olive oil
1/2 cup water
4 slices whole wheat bread, toasted
1/8 cup toasted sunflower seeds, pulverized in blender or food processor
1 tsp. sweet basil, crushed
2 Tbsp. tomato sauce
1 tsp. brown sugar
1/2 tsp. sweet paprika powder
1 tsp. dried parsley
1 tsp. garlic powder
2 tsp. onion powder
1/2 tsp. dried sweet basil
Salt to taste
1/2 tsp. finely grated lemon rind
1 Roma tomato
1 stalk celery
YOur favorite spaghetti sauce
In a blender or food processor, grind bread to powder and set aside. Pulverize sunflower seeds.Mix with bread crumbs, set aside.
In the blender, with very little water, process tomato and celery till well blended. Scrape into a bowl. Add olive oil, tomato sauce, and some of the water.
Mix all the dried ingredients together. Blend the two until you have a thick batter, it must not be either runny nor lumpy.
Peel you eggplant and cut into slices (about half an inch thick). Immerse your eggplant rounds into the batter and coat both sides, place in an oiled cookie sheet.
Bake at 350º F until they are golden brown (about 30 minutes.) Right when they are just about done, heat up your Spaghetti sauce and have it ready. Serve your eggplant rounds topped with the sauce.
Culture and the Christian