Preheat the oven to 350 deg.

To bread the eggplant slices:

Combine the water, soy powder, tamari, tahini, garlic powder, basil and oregano to make a liquid batter. In a separate bowl, mix the remaining dry ingredients.

Dip each eggplant slice into the liquid, then into the breading.

To make tahini sauce:

Place all of the ingredients in a blender; blend for 1 minute, until creamy.

To assemble:

Place a thin layer of tomato sauce on the bottom of an 8" x 12" baking dish. Add a layer of breaded eggplant, a layer of tomato sauce, and dab on a layer of "cheese" topping. Repeat: eggplant, sauce, "cheese." Top with 1/2 cup of the tahini dressing.

Serve with a side dish of tomato sauce.

From the files of Deeanne