Broiled Eggplant with Parmesan Cheese Topping
from http://www.slashfood.com

This recipe comes from the 1970s when wheat germ was often used in recipes because of its health benefits. Commentors on the recipe suggested using bread crumbs or crushed grape nuts in place of the wheat germ, although this would change the recipe. Seeds could also be added to give more crunch and nuttiness. One person used the leftovers in a flat bread sandwich with hummus and feta cheese and found it "fabulous."

2 medium sized eggplants, sliced into half inch thick rounds
3 tablespoons of mayonnaise
1/2 cup wheat germ
1/4 cup grated parmesan cheese
salt
pepper

Preheat oven to 350 degrees.

Line a rimmed baking sheet with parchment paper or foil. Lay the eggplant circles out so they don't overlap.

Put into the hot oven for 15 to 20 minutes, until they are tender.

Spread each circle with a thin layer of mayo, which adds moisture and a way to make the wheat germ and cheese stick. Sprinkle with the wheat germ, cheese, salt and pepper.

Broil until browned.

"Eat as soon as you can because although it is good cold, it is transcendent warm."