| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | 4 | Servings | ||
INGREDIENTS
| 6 | tb | All Purpose Flour |
| 1/4 | c | Wheat Germ, Toasted |
| 3 | tb | Sesame Seeds |
| 1/4 | ts | Salt |
| 2 | lg | Eggs, Whites Only |
| 1 | tb | Water |
| 1 | lg | Eggplant, Peeled & Sliced 1/4" Thick |
| 2 | tb | Olive Oil |
| 1 | Lemon, Quartered | |
| Kosher Salt |
INSTRUCTIONS
Preheat the oven to 450 degrees. Place the eggplant slices in a colander over a large bowl. Heavily salt the eggplant slices with kosher salt. Cover with a towel. Let stand for 30 minutes. Lightly grease a baking sheet. Combine the flour, wheat germ, sesame seeds and salt on a large, flat plate. Stir the egg whites and water together in a shallow bowl. Dip each eggplant slice into the egg white mixture. Roll each slice in the flour mixture. Place the coated slices on the baking sheet. Drizzle olive oil over the coated slices. Bake for 10 minutes. Reduce the oven temperature to 400 degrees. Bake for another 10 minutes. Turn the eggplant slices over. Bake until crisp and golden on the outside and tender on the inside (about 10 minutes longer). Serve with lemon wedges. ~~~ Sherri Eastman Posted to EAT-L Digest 09 Oct 96 From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM> Date: Wed, 9 Oct 1996 12:40:50 -0800
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