In this recipe, the eggplant takes the place of bread. You could also use store-bought raw crackers in place of eggplant.

INGREDIENTS | SERVES 2

• 1 eggplant
• ½ cup shredded iceberg lettuce
• 1 large tomato, sliced
• ½ cup Pine Nut Cheese or your favorite pâté
• ½ cup sliced avocado or guacamole

1. Peel the skin off the eggplant, and cut it into toast-sized slices about 1-inch thick. Dehydrate at 145°F for 3 hours.

2. Spread a layer of the pine nut cheese on 1 eggplant slice and top with a slice of tomato.

3. Spread a thin layer of sliced avocado or guacamole on top.

4. Place a second slice of eggplant on top to complete the sandwich.

PER SERVING:

Calories: 602 | Fat: 52 g | Protein: 14 g | Sodium: 17 mg | Fiber: 16 g