Instructions: Cut the eggplant into 1/2-in. slices. Cut slices larger than 4 inches in diameter in half.

Yield: 14 to 16 slices.

Mix water and salt. Soak eggplant slices in salt water 5 minutes. Drain.

Blend oil and egg in a shallow dish.

In another shallow dish, mix bread crumbs and wheat germ.

Dip eggplant slices in egg mixture, then coat with crumbs. Arrange half of slices around edge of a microwave-proof baking sheet or platter or parchment.

Microwave at High 8 to 11 minutes, or until just fork tender, and rotating baking sheet twice during cooking time. Place on wax paper-lined tray.

Repeat with remaining slices.

Freeze in single layers until firm. Package in two freezer containers.

Label and freeze no longer than ))2 MONTHS.((

Use in Eggplant Ricotta, or in Ratatouille Pie.

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