Crispy Eggplant With Spicy Tomato Feta Cheese Sauce

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For a mild cheese flavor, sprinkle feta cheese over the spaghetti sauce. For a more robust cheese flavor, use blue cheese.

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Steps

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Place eggplant slices on a baking sheet.

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Lightly salt eggplant.

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Let stand for 10 minutes.

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Pat dry with paper towels.

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In a shallow bowl combine the eggs and milk.

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In another shallow bowl stir together the parmesan cheese , wheat germ , basil , and pepper.

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Dip the eggplant slices in egg mixture , then into wheat germ mixture , turning to coat both sides.

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Place the coated slices in a single layer on a greased baking sheet and bake , uncovered at 400 degrees for 15 to 20 minutes or till the eggplant is crisp on the outside and tender on the inside.

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Meanwhile , for sauce , in a medium saucepan combine the spaghetti sauce and ground red pepper- cook over medium heat till heated through.

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To serve , place several slices of eggplant on individual plates , then spoon tomato sauce over eggplant and sprinkle with feta or blue cheese and , if desired , sprinkle with fresh basil or parsley.

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Ingredients

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eggplant, salt, eggs, milk, parmesan cheese, toasted wheat germ, dried basil, pepper, meatless sauce, ground red pepper, feta cheese, basil