On Line Cookbook

Baked Wheat Germ Eggplant (Low Fat)

Recipe Information
Eggplant with a crispy crust



  • 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
  • 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.