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Breaded Eggplant Slices




Source of Recipe


THE WEB


Recipe Introduction


Serving Size : 8


List of Ingredients




1 1/4 pounds eggplant -- (one), peeled
4 cups hot water -- mixed with
1 tablespoon salt
4 teaspoons vegetable oil
1/4 cup egg substitute, liquid
2/3 cup seasoned bread crumbs -- dry
1/3 cup wheat germ


Recipe



Cut the eggplant into 1/2-in. slices. Cut slices larger than 4 inches in
diameter in half. Yield: 14 to 16 slices.

Mix water and salt. Soak eggplant slices in salt water 5 minutes. Drain.

Blend oil and egg in a shallow dish.

In another shallow dish, mix bread crumbs and wheat germ.

Dip eggplant slices in egg mixture, then coat with crumbs. Arrange half of
slices around edge of a microwave-proof baking sheet or platter or parchment.

Microwave at High 8 to 11 minutes, or until just fork tender, and rotating
baking sheet twice during cooking time. Place on wax paper-lined tray.
Repeat with remaining slices.

Freeze in single layers until firm. Package in two freezer containers.
Label and freeze no longer than >>2 MONTHS.

Use in Eggplant Ricotta, or in Ratatouille Pie.