Breaded Eggplant Slices Recipe

• 1 1/4 lb eggplant (one), peeled
• 4 c. warm water mixed with
• 1 Tbsp. salt
• 4 tsp vegetable oil
• 1/4 c. egg substitute, liquid
• 2/3 c. seasoned bread crumbs dry
• 1/3 c. wheat germ

1. Cut the eggplant into 1/2-in.
2. slices.
3. Cut slices larger than 4 inches in diameter in half.
4. Yield: 14 to 16 slices.
5. Mix water and salt.
6. Soak eggplant slices in salt water 5 min.
7. Drain.
8. Blend oil and egg in a shallow dish.
9. In another shallow dish, mix bread crumbs and wheat germ.
10. Dip eggplant slices in egg mix, then coat with crumbs.
11. Arrange half of slices around edge of a microwave-proof baking sheet or possibly platter or possibly parchment.
12. Microwave at High 8 to 11 min, or possibly till just fork tender, and rotating baking sheet twice during cooking time.
13. Place on wax paper-lined tray.
14. Repeat with remaining slices.
15. Freeze in single layers till hard.
16. Package in two freezer containers.
17. Label and freeze no longer than ))2 MONTHS.
18. ((
19. Use in Eggplant Ricotta, or possibly in Ratatouille Pie.

eggplant, warm water, salt, vegetable oil, egg substitute, bread crumbs, germ

Taken from cookeatshare.com/recipes/breaded-eggplant-slices-91734 (may not work)