Raw Eggplant Parmezano

The Delaney family reunion I am missing very much! It’s my eldest brother, Brian’s 70th birthday. And they are all celebrating tonight at my my brother, Paul’s house in Joshua Tree, California. Estoy muy celosa! I’m very jealous. And also a little sad.

My nephew, Dylan Diego Delaney and Clare.
My cousin and Anne and beautiful sister, Mary.
Clare and my niece, Teagan
Clare, Brian and Paul

Recipe of the Day –

My daughter, Clare, and brothers Martin and Paul

Raw Eggplant Parmezana –


One very large or two medium eggplants.

Marinara Sauce,

1. Peel and slice the eggplant into 1/4 inch round slices.
2. Soak the eggplant slices in salted water for 1-2 hours.
3.Drain the eggplant slices, coat each slice with breading, if desired, and place them onto the dehydrator tray.

Marinara sauce:
1 cups tomatoes
1/2 c. sundried tomatoes, soaked
1/8 cup olive oil
1-2 cloves garlic
1 T. parsley
pinch  cayenne
pinch of Italian herbs
1 tsp. sea salt
Directions:Combine the sauce ingredients and blend until smooth. Pour over each slice as it lays in the dehydrator.
Sprinkle with parmezano.

Parmezano :
1/2 c. raw almonds, pinenuts or cashews
2 T. nutritional yeast
1 tsp. miso
1 clove garlic (optional)
1/4 tsp. salt, heaping
In a food processor, by hand or in a grinder, combine the cheese ingredients and blend until smooth.

Directions: Dehydrate at 105 degrees for 4-6 hours.

Word of the Day – eggplant

Tip of the Day – When dehydrated longer, the eggplant becomes crisper, making it into crisp little pizzas! These are the best raw pizzas I’ve ever had!

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