Breaded Eggplant Slices
|Eggplant||1 1⁄4 Pound (Peeled)|
|Hot water||4 Cup (64 tbs)|
|Egg||1 , beaten|
|Dry seasoned bread crumbs||2⁄3 Cup (10.67 tbs)|
|Wheat germ||1⁄3 Cup (5.33 tbs)|
Cut eggplant into 1/2-in slices.
Cut slices larger than 4 inches in diameter in half.
Mix water and salt.
Soak eggplant slices in salt water 5 minutes.
Melt butter in shallow dish at High 30 to 45 seconds.
Blend in egg.
In another shallow dish, mix bread crumbs and wheat germ.
Dip eggplant slices in egg mixture, then coat with crumbs.
Arrange half of slices around edge of baking sheet.
Microwave at High 8 to 11 minutes, or until just fork tender, rotating baking sheet twice during cooking time.
Place on wax paper-lined tray.
Repeat with remaining slices.
Freeze until firm.
Package in two freezer containers.
Label and freeze no longer than 2 months.
Use in Eggplant Ricotta, opposite, and Ratatouille Pie.