Oven crispy eggplant

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 249.8
  • Total Fat: 6.9 g
  • Cholesterol: 80.8 mg
  • Sodium: 221.2 mg
  • Total Carbs: 36.8 g
  • Dietary Fiber: 10.6 g
  • Protein: 15.9 g

View full nutritional breakdown of Oven crispy eggplant calories by ingredient
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Number of Servings: 4


    3 small eggplants cut into 1/4" rounds
    2 eggs beaten with 1 tbsp water (calculated as 1.5 because you dont use all)
    1.25 cup wheat germ
    3 cloves garlic finely minced
    1 tsp dried basil
    1 tsp ground thyme
    1/2 tsp paprika
    1/4 tsp salt
    4 tsp grated parmesian cheese


Cut eggplant into 1/4" rounds, lightly salt and place on paper towels for 10 minutes. Rub salt off of rounds.
Preheat oven to 375 cover cookie sheets with foil and non-stick cooking spray.
Mix wheat germ with garlic, spices and cheeses.
Dip eggplant into egg wash then into wheat germ mixture.
Place on cookie sheets and bake for 15 minutes then flip and bake another 8-10 minutes until desired crispness.

We served with roma tomato slices on top! Yum! Would also be good with marinara.

Number of Servings: 4

Recipe submitted by SparkPeople user GRANOLAMOM79.

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