Recipe - Oven Fried Eggplant

6 tablespoon All Purpose Flour
One fourth cup Wheat Germ, Toasted
3 tablespoon Sesame Seeds
One fourth teaspoon Salt
2 lg Eggs, Whites Only
1 tablespoon Water
1 lg Eggplant, Peeled & Sliced
1/4" Thick
2 tablespoon Olive Oil
1 Lemon, Quartered
Kosher Salt

Preheat the oven to 450 degrees. Place the eggplant slices in a colander
over a large bowl. Heavily salt the eggplant slices with kosher salt. Cover
with a towel. Let stand for 30 minutes. Lightly grease a baking sheet.
Combine the flour, wheat germ, sesame seeds and salt on a large, flat
plate. Stir the egg whites and water together in a shallow bowl. Dip each
eggplant slice into the egg white mixture. Roll each slice in the flour
mixture. Place the coated slices on the baking sheet. Drizzle olive oil
over the coated slices. Bake for 10 minutes. Reduce the oven temperature to
400 degrees. Bake for another 10 minutes. Turn the eggplant slices over.
Bake until crisp and golden on the outside and tender on the inside (about
10 minutes longer).

Serve with lemon wedges. ~~~ Sherri Eastman
Posted to EATL Digest 09 Oct 96

From: Joel Ehrlich Joel.Ehrlich@SALATA.COM

Date: Wed, 9 Oct 1996 12:40:50 0800