Baked Eggplant
1 Eggplant for every two people
1 cup wheat germ
Salt to taste
Pepper to taste
1 tbs Rosemary
1 tbs Oregano
2 eggs
2 tbs milk
1 cup wheat germ
Salt to taste
Pepper to taste
1 tbs Rosemary
1 tbs Oregano
2 eggs
2 tbs milk
1. Preheat Oven to 375
2. Peel and slice eggplant into thin slices
3. Beat eggs and milk and set aside
4. Mix wheat germ, rosmary, oregano, salt and pepper together
5. Dip eggplant into egg and milk mixture, and then into wheat germ, coating both sides
6. Bake about 10-15 or until golden brown, turning them once
7. Top with marinara ( or spaghetti sauce) and serve hot
2. Peel and slice eggplant into thin slices
3. Beat eggs and milk and set aside
4. Mix wheat germ, rosmary, oregano, salt and pepper together
5. Dip eggplant into egg and milk mixture, and then into wheat germ, coating both sides
6. Bake about 10-15 or until golden brown, turning them once
7. Top with marinara ( or spaghetti sauce) and serve hot
3 comments:
sounds yummy, nikki!
Does the wheatgerm take the carbs down better than breadcrumbs?
Dawn, wheatgerm is much better for you then breadcrumbs. It cuts it down by about 3/4.
Pheonix, Any kind of doll will work, my favorite colour is yellow.
Hopefully I will be back to posting full time soon.
ah cool thanks!
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