Serves 2, 6.1 oz
Basic dehydrating for pasta and vegetables.
¾ cup noodles
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.
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