Eggplant parmesan delicious dishes. To make it more nutritious we add wheat germ instead of breadcrumbs.
1 hour 30 mins20 mins8
3/4 cup plain dry breadcrumbs
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
1 teaspoon salt
3 tablespoons olive oil
6 cups crushed tomatoes sauce
1/2 tea spoon dried basil leaves
2 large eggs
1 cup plain breadcrumbs
1/2 cup FoodThinkToasted Wheat Germ
1/4 teaspoon black pepper
1 1/2 cups shredded mozzarella cheese
1 cup finely grated Parmesan cheese
First of all,preheat your oven to 400 degrees. Brush 2 baking sheets with oil; set aside.
Take a wide shallow bowl,Crack eggs and 2 table spoon of water into shallow bowl and whisk lightly. In another shallow bowl, mix together bread crumbs, wheat germ, dried basil, salt and pepper.
Dip eggplant in egg,remove the excess dip. Now dredge in breadcrumb and wheat germ mixture Make sure they are evenly coated. Transfer eggplant to baking sheet. Arrange the slices in a single layer.
Now bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
Spread 2 cups sauce in a baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan.
Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
Adapted from www.marthastewart.com