Crispy Eggplant With Spicy Tomato Feta Cheese Sauce Recipe #129567
For a mild cheese flavor, sprinkle feta cheese over the spaghetti sauce. For a more robust cheese flavor, use blue cheese.
by Bec
45 min | 20 min prep
SERVES 4
- 1 medium eggplant, peeled and thinly sliced (about 1 pound)
- salt
- 2 eggs
- 2 tablespoons milk
- 1/2 cup grated parmesan cheese
- 1/2 cup toasted wheat germ
- 1 teaspoon dried basil, crushed
- 1/4 teaspoon pepper
- 2 cups meatless sauce
- 1/4-1/2 teaspoon ground red pepper
- 1 cup crumbled feta cheese or blue cheese
- fresh snipped basil (optional) or parsley (optional)
- Place eggplant slices on a baking sheet.
- Lightly salt eggplant.
- Let stand for 10 minutes.
- Pat dry with paper towels.
- In a shallow bowl combine the eggs and milk.
- In another shallow bowl stir together the Parmesan cheese, wheat germ, basil, and pepper.
- Dip the eggplant slices in egg mixture, then into wheat germ mixture, turning to coat both sides.
- 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.
- Meanwhile, for sauce, in a medium saucepan combine the spaghetti sauce and ground red pepper- Cook over medium heat till heated through.
- 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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