Baked Wheat Germ Eggplant (Low Fat)

• 1 fresh, smooth and shiny eggplant of any size
• 1 or 2 egg whites
• 1 cup (225 ml) (or more) wheat germ
• 1/4 cup (60 ml) to 1/2 cup (125 ml) grated Parmesan cheese
• salt and pepper, to taste
• cooking spray
• sliced tomato, optional

1. Preheat oven to 375 degrees (200 C.).
2. Spray a cookie sheet with non-stick spray.
3. Wash the eggplant; cut off the top and bottom ends.
4. Do not peel.
5. Beat the eggwhites and put into a bowl.
6. Put the wheatgerm on a flat dish.
7. Slice the eggplant into thin slices.
8. Sprinkle eggplant with salt, put into a colander for about 15 minutes to let drain off the bitter juices.
9. Rinse off the salt and pat dry with paper towels.
10. Dip each slice into the egg whites then into the wheatgerm.
11. Sprinkle each piece with grated Parmesan cheese.
12. Places slices on cookie sheet.
13. Bake for about 12 minutes.
14. Note: Sometimes I put a thin slice of tomato on top and sprinkle with cheese.

egg whites, germ, parmesan cheese, salt, cooking spray, tomato

Taken from online-cookbook.com/goto/cook/rpage/001523 (may not work)