|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.
Serving size: Complete recipe
Calories 3092 Calories from Fat 1551
% Daily Value*
Total Fat 178 g273.5%
Saturated Fat 27.3 g136.4%
Trans Fat 0 g
Cholesterol 845.9 mg282%
Sodium 2417.4 mg100.7%
Total Carbohydrates 298 g99.3%
Dietary Fiber 56.5 g226.2%
Sugars 16.1 g
Protein 101 g201.4%
Vitamin A 32.3% Vitamin C 34.1%
Calcium 94% Iron 188.7%
*Based on a 2000 Calorie diet