Crispy Eggplant with Spicy Tomato-Feta Cheese Sauce
1 medium eggplant (about 1 pound), peeled and thinly sliced
Place eggplant slices on a baking sheet. Lightly salt eggplant. Let stand for 10 minutes. Pat dry with paper towels.
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 spaghetti sauce
1/4 to 1/2 teaspoon ground red pepper
1 cup crumbled feta or blue cheese
fresh snipped basil or parsley, optional
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. Bake, uncovered, in a 400 degree F. oven for 15 to 20 minutes or until 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 until heated through.
To serve, place several slices of eggplant on individual plates. Spoon tomato sauce over eggplant. Sprinkle with feta or blue cheese and, if desired, fresh basil or parsley.
Makes 4 servings.
Super supper! Mixed a few toasted, mashed, pine nuts to wheat germ mix. Am doing it again on Christmas Eve and am no veggie..
It is wonderful and I am going to do it for dinner tonight and I love all things veggies
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