Ingredients: |
Ingredients: ¼ cup vegetable oil
1 cup chopped onion
1 clove garlic, minced
1 can tomatoes (1 lb)
1 can tomato sauce (8 oz)
1 tsp. salt
1 tsp. sugar
½ tsp. basil leaves
½ tsp. oregano leaves
½ cup wheat germ
⅓ cup fine, dry bread crumbs
1 eggplant, about 1½ lb.
2 eggs, beaten
⅓ cup vegetable oil
6 oz. sliced mozzarella cheese
¼ cup grated Parmesan cheese
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Directions: |
Directions:In 2-qt saucepan, heat ¼ cup vegetable oil, add onion and garlic. Saute, stirring until golden, about 8 minutes. Stir in undrained tomatoes, tomato sauce, ½ tsp. salt, sugar, basil, and oregano. Bring to boiling; cover, reduce heat and simmer for 20 minutes. Break up tomatoes if they are still whole.
On sheet of waxed paper, combine wheat germ, bread crumbs, and ½ tsp. salt. Cut eggplant crosswise into ½-inch slices. Dip in beaten egg, then in wheat-germ mixture, coating both sides. Heat ⅓ cup oil in large skillet; cook eggplant in single layer over medium heat about 2½ minutes per side, until tender and coating is golden. Drain on paper towels or brown paper.
Preheat oven to 400 degrees. Pour half of tomato sauce in shallow 2-qt casserole. Layer overlapping slices of eggplant in sauce. Cover with cheese slices. Top with remaining sauce and sprinkle with Parmesan cheese. Bake for 20-30 minutes, or until hot and bubbly.
Note: If heat is too high, wheat germ will burn before eggplant is tender. This entree may be prepared ahead up to final baking and then refrigerated.
Makes 8-10 servings. |
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