This recipe hails from our dynamic cooking duo - Alvan and Larry. Thanks, guys!

4 large sweet onions, sliced
1 cup sliced mushrooms
2 T Liquid Aminos
2 cloves garlic, minced
1/2 tsp basil
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp paprika
1/2 tsp parsley flakes
1 tsp salt
1 1/4 cups water
1/2 cup tahini (sesame seed paste)
2 T Liquid Aminos
2 eggplants, peeled and thinly sliced

Simmer first 20 ingredients in a large skillet. Add a small amount of water if needed. Combine remaining ingredients, except eggplants, and process in a blender until creamy. Pour a thin layer of tahini sauce into an 8 x 12 baking dish. Add a layer of sliced eggplant, and a thin layer of onion mixture. Cover with tahini sauce and repeat layhering. Sprinkle extra paprika over the last layer of sauce, if desired. Cover and bake at 350 for 45 minutes or until eggplant is tender.

Serves 16.

Per 1/2 cup serving: 53 calories; 2.3 protein; 5 g carbohydrates; 2.9 g fat; 312 mg sodium; 15 mg calcium; 0 mg cholesterol.