Eggplant Parmesan

Eggplant Parmesan

Serves 2, 6.1 oz


Basic dehydrating for pasta and vegetables.

¾ cup noodles

Chicken flavored.

1 cup eggplant

Peel before you cut into ⅓-½” pieces and dehydrate like any other vegetable.

Sprinkling of tomatoes

Dehydrate from fresh. Use grape, plum or roma, nothing larger than that or you’ll end up with a high seed to flesh ratio.

¼ cup powdered red sauce bark

Combine one jar of red sauce with one can of chickpeas, a handful of parsley and basil, 3 cloves of garlic, 2 teaspoons of dried oregano in a blender and blend. Spread on a tray and dehydrate, then blitz in the blender to make a powder.

3 tablespoons parmesan cheese

1 teaspoon garlic salt

1 teaspoon dried oregano

½ cup bread crumbs

Keep in a separate zip lock bag to top the dinner with after it’s been rehydrated.

Beef Pasta.jpgTomatoes.jpgRed Bark.jpgparmesan.jpgbread crumbs.jpg

2 thoughts on “Eggplant Parmesan

  1. Pingback: Food: Vermont Long Trail 2017 – onehappycamper

  2. Pingback: Vermont Long Trail: Section 2 – onehappycamper

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