Crispy Baked Eggplant (Aubergine)

Step 1

Preheat oven to 375*.

Step 2

Slice eggplant very thin, no more than 1/4".

Step 3

Salt slices lightly and let them stand about 10 minutes.

Step 4

Then pat dry with paper towels.

Step 5

Beat the egg with milk in one bowl, combine wheat germ and herbs in another.

Step 6

Dip the eggplant slices in liquid, then dredge in wheat germ.

Step 7

Bake on oiled tray for 20-30 minutes until eggplant is crisp on outside.