Description:

Eggplant with a crispy crust

Source:

BarbiAnne

Serves/Makes:4

Ingredients

• 1 fresh, smooth and shiny eggplant of any size
• 1 or 2 egg whites
• 1 cup (225 ml) (or more) wheat germ
• 1/4 cup (60 ml) to 1/2 cup (125 ml) grated Parmesan cheese
• salt and pepper, to taste
• cooking spray
• sliced tomato, optional

Preparation

• Preheat oven to 375 degrees (200 C.).
• Spray a cookie sheet with non-stick spray.
• Wash the eggplant; cut off the top and bottom ends. Do not peel.
• Beat the eggwhites and put into a bowl.
• Put the wheatgerm on a flat dish.
• Slice the eggplant into thin slices.
• Sprinkle eggplant with salt, put into a colander for about 15 minutes to let drain off the bitter juices.
• Rinse off the salt and pat dry with paper towels.
• Dip each slice into the egg whites then into the wheatgerm.
• Sprinkle each piece with grated Parmesan cheese.
• Places slices on cookie sheet.
• Bake for about 12 minutes.
• Note: Sometimes I put a thin slice of tomato on top and sprinkle with cheese.

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