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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan is from Thelma Chapter No. 24, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium eggplant
1 egg, or two egg whites
2 tablespoons skim milk
1/4 cup wheat germ
1/2 cup bread crumbs
1 tablespoon parmesan cheese, grated
2 cups tomato sauce
3/4 cup mozzarella
Nonstick cooking spray
Directions:
Directions:
Peel the eggplant and cut it into 8 slices, 1/2 inch thick. Beat together the egg and milk in a small bowl. In another bowl, combine the wheat germ, bread crumbs, and parmesan cheese. Spray a foil-lined baking sheet with cooking spray. Dip the eggplant slices into the egg mixture, coating well. Then dip them into the bread-crumb mixture, coating well. Then dip them inot the bread-crumb mixture. Place the slices on the baking sheet, and bake at 350ºF for 15 minutes. Turn the slices over, and bake for 10 more minutes. Make a layer of eggplant in a casserole dish, top with tomato sauce, then mozarella cheese. Repeat the layers. Bake covered at 350ºF for 25 minutes, then unver and bake 15 minutes more.

 

 

 

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