Moosewood Eggplant and Randomness
2 md Eggplants (about 7*inches Long) 3/4 "milk" (use your preferred Vlf option) 2 c Fine bread crumbs or wheat Germ (or a combination) 1 ts Basil 1/2 ts Each: oregano and thyme 1 B...
Ingredients
- 2medium eggplants (about 7*inches
- 1/2tsp each: oregano and thyme
- 1batch italian tomato sauce
- 1/2cup "parmesan cheese"
Directions
- 1
2 md Eggplants (about 7*inches Long) 3/4 "milk" (use your preferred Vlf option) 2 c Fine bread crumbs or wheat Germ (or a combination) 1 ts
- 2
either lightly lube (oil, pam, whatever) a baking tray and a 9x13 inch pan or use non-stick versions of the same
- 3
cut the eggplants into circles 1/2 " thick
- 4
place the milk in a shallow bowl
- 5
combine bread crumbs and/or wheat germ with herbs on a plate
- 6
dip each eggplant slice in the milk, moistening both sides, then cover both sides thoroughly with the crumb mix
- 7
spread the prepped slices on the baking tray and pan , and bake for approx
- 8
20-30 minutes (or until tender)