-
1
Place eggplant slices on a baking sheet.
-
2
Lightly salt eggplant.
-
3
Let stand for 10 minutes.
-
4
Pat dry with paper towels.
-
5
In a shallow bowl combine the eggs and milk.
-
6
In another shallow bowl stir together the Parmesan cheese, wheat germ, basil, and pepper.
-
7
Dip the eggplant slices in egg mixture, then into wheat germ mixture, turning to coat both sides.
-
8
Place the coated slices in a single layer on a greased baking sheet and bake, uncovered at 400 degrees for 15 to 20 minutes or till the eggplant is crisp on the outside and tender on the inside.
-
9
Meanwhile, for sauce, in a medium saucepan combine the spaghetti sauce and ground red pepper- Cook over medium heat till heated through.
-
10
To serve, place several slices of eggplant on individual plates, then spoon tomato sauce over eggplant and sprinkle with feta or blue cheese and, if desired, sprinkle with fresh basil or parsley.
