Crispy Baked Eggplant Aubergine

Ingredients:

• 1 large eggplant
• 2 eggs
• 2 tablespoons milk
• 1 cup wheat germ or 1 cup breadcrumbs
• 1 teaspoon basil
• 1 teaspoon dill
• 1/4 teaspoon thyme
• paprika
• minced parsley

Steps:

• Preheat oven to 375
• Slice eggplant very thin
• no more than 1/4
• Salt slices lightly and let them stand about 10 minutes
• Then pat dry with paper towels
• Beat the egg with milk in one bowl
• combine wheat germ and herbs in another
• Dip the eggplant slices in liquid
• then dredge in wheat germ
• Bake on oiled tray for 20-30 minutes until eggplant is crisp on outside