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Add a photoServings: 8
Ingredients
- 1 1/4 lb eggplant (one), peeled
- 4 c. warm water mixed with
- 1 Tbsp. salt
- 4 tsp vegetable oil
- 1/4 c. egg substitute, liquid
- 2/3 c. seasoned bread crumbs dry
- 1/3 c. wheat germ
Directions
- Cut the eggplant into 1/2-in. slices. Cut slices larger than 4 inches in diameter in half.
- Yield: 14 to 16 slices.
- Mix water and salt. Soak eggplant slices in salt water 5 min. Drain.
- Blend oil and egg in a shallow dish.
- In another shallow dish, mix bread crumbs and wheat germ.
- Dip eggplant slices in egg mix, then coat with crumbs. Arrange half of slices around edge of a microwave-proof baking sheet or possibly platter or possibly parchment.
- Microwave at High 8 to 11 min, or possibly till just fork tender, and rotating baking sheet twice during cooking time. Place on wax paper-lined tray.
- Repeat with remaining slices.
- Freeze in single layers till hard. Package in two freezer containers.
- Label and freeze no longer than ))2 MONTHS.((
- Use in Eggplant Ricotta, or possibly in Ratatouille Pie.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 8 servings | |
| Calories 93 | |
| Calories from Fat 31 | 33% |
| Total Fat 3.56g | 4% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 958mg | 40% |
| Potassium 218mg | 6% |
| Total Carbs 12.28g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.96g | 1% |
| Protein 3.83g | 6% |
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