|Eggplant||1 Large, peeled, and sliced lengthwise into 1/4 -inch-thick slices|
|Unbleached white flour||1 Cup (16 tbs)|
|Eggs||4 , lightly beaten|
|Cold water||2 Cup (32 tbs)|
|Dried thyme||1 Teaspoon|
|Whole wheat bread crumbs||2 Cup (32 tbs)|
|Wheat germ||1 Cup (16 tbs)|
|Sesame seeds||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Tomato sauce||4 Tablespoon|
1. Dredge the eggplant slices in the flour. Set aside.
2. Combine the eggs, water, salt, and thyme. Mix together the bread crumbs, wheat germ, and sesame seeds.
3. Dip the floured eggplant into the egg mixture and then into the crumb mixture.
4. Heat the oil hi a heavy skillet and fry the eggplant slices until they are golden and tender. Drain on paper towels.