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Breaded Eggplant Slices Recipe
|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)|
Calories 177 Calories from Fat 79
% Daily Value*
Total Fat 9 g13.9%
Saturated Fat 4.6 g22.9%
Trans Fat 0 g
Cholesterol 69.1 mg
Sodium 1654.9 mg69%
Total Carbohydrates 20 g6.6%
Dietary Fiber 6.5 g26.2%
Sugars 4 g
Protein 7 g13.3%
Vitamin A 6.1% Vitamin C 5.6%
Calcium 5% Iron 9.2%
*Based on a 2000 Calorie diet
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.