Prep 20 mins
Cook 25 mins
For a mild cheese flavor, sprinkle feta cheese over the spaghetti sauce. For a more robust cheese flavor, use blue cheese.
- 1 medium eggplant, peeled and thinly sliced (about 1 pound)
- 2 eggs
- 2 tablespoons milk
- 1⁄2 cup grated parmesan cheese
- 1⁄2 cup toasted wheat germ
- 1 teaspoon dried basil, crushed
- 1⁄4 teaspoon pepper
- 2 cups meatless sauce
- 1⁄4-1⁄2 teaspoon ground red pepper
- 1 cup crumbled feta cheese or 1 cup blue cheese
- fresh snipped basil (optional) or parsley (optional)
- Place eggplant slices on a baking sheet.
- Lightly salt eggplant.
- Let stand for 10 minutes.
- Pat dry with paper towels.
- In a shallow bowl combine the eggs and milk.
- In another shallow bowl stir together the Parmesan cheese, wheat germ, basil, and pepper.
- Dip the eggplant slices in egg mixture, then into wheat germ mixture, turning to coat both sides.
- Place the coated slices in a single layer on a greased baking sheet and bake, uncovered at 400 degrees for 15 to 20 minutes or till the eggplant is crisp on the outside and tender on the inside.
- Meanwhile, for sauce, in a medium saucepan combine the spaghetti sauce and ground red pepper- Cook over medium heat till heated through.
- To serve, place several slices of eggplant on individual plates, then spoon tomato sauce over eggplant and sprinkle with feta or blue cheese and, if desired, sprinkle with fresh basil or parsley.
This was very similiar to something I had at a restaurant for $9.00. It never occured to me to use wheat germ as the crisp coating. The addition of ground red pepper to the sauce made a really big difference. Will definitely try again. Thanks!