While preparing dinner tonight, I needed an accompaniment to a Greek-style baked chicken. Spying an eggplant in the fridge, I looked up a recipe for Egglant Parmesan, about the only thing I know to do with the odd vegetable. Hmmm, I thought, not really comfortable with the eggs, breadcrumbs, flour, cheese and f-r-y-i-n-g.
Okay, get ready. Instead of sopping the eggplant in eggs before dredging it in a mixture of flour, breadcrumbs and cheese, I spread each piece with a thin coating of red-pepper flavored hummus. Then, I pressed each piece into...WHEAT GERM!!
A light spray of olive oil Pam into the non-stick skillet made the perfect prep to saute the pieces. And since it's really not the season for fresh tomatoes, I put a little dab of Carb-Fit brand All Natural Portabello Mushroom Sauce on each one.
Delizioso!!
