Ingredients:
1 pound (medium) eggplant, peeled and sliced 1/4 inch
1/4 tsp. sea salt
1/4 tsp. black pepper
1/2 tsp ground red pepper
pinch turmeric
2 eggs
2 TBS milk
1/2 cup toasted wheat germ
1/2 cup grated Parmesan cheese
1 tsp dried basil, crushed
2 cups marinara sauce
1 cup crumbled feta cheese
Directions:
Place eggplant on a clean towel, lightly salt each slice, let rest for 10 minutes, pat dry.
In a bowl, combine eggs and milk. In another bowl stir together wheat germ, Parmesan cheese, basil and black pepper. Dip eggplant slices into egg mixture then into the wheat germ mixture, turning to coat both sides.
Place coated slices in a single layer on a greased baking sheet. Bake, uncovered, in a 400 degree oven for 15-20 minutes until the eggplant is crisp on the outside and tender on the inside.
Meanwhile, let’s get the sauce simmering. In a medium saucepan, combine your sauce and ground red pepper. Cook over low heat until heated through.
To serve place several slices of eggplant upon plates. Spoon sauce over eggplant. Sprinkle with feta cheese, and if desired, fresh parsley or basil atop.
I love seeing this favorite alongside a lovely mixed garden salad with some fresh, warmed Italian or sourdough bread and dipping dish of herbed and spiced extra virgin olive oil to dip our bread into.
I also enjoy a light drizzle of extra virgin olive oil atop my eggplant before serving.
I adore eggplant in every way! May this simple and quick recipe become a favorite of yours too as you continue along your own personal journey for better health and wellness.
ENJOY!