Eggplant Parmagian (Vegetarian Entree)


  • 2 Medium eggplants sliced 1/4"
  • 3 Organic eggs scrambled in large bowl
  • 1 Jar Kirshner's Wheat germ
  • 2 one pound packs firm organic Tofu sliced thin
  • 2 large Onions sliced julienne style
  • 2 large Bell Peppers sliced julienne style
  • 2 pounds of sliced Mushrooms
  • Powdered Garlic to taste
  • Gaylord Spike to taste
  • Tamari sauce to taste
  • 4 pounds of Marinara sauce
  • Soy Cheeses (Mozzerella, Parmagian) or your favorite regular cheese
  • 3 Cookie sheets coated with very thin layer of olive oil


  1. Combine scrambled egg mixture with garlic, spike and tamari sauce and set aside
  2. Prepare a separate tray large enough to hold wheat germ and pour 1/2 jar of wheat germ in tray. Shake to spread wheat germ around.
  3. Coat eggplant slices with egg mixture and place slices on the wheat germ. Coat both sides of the slices.
  4. Place wheat germ coated slices on pre prepared cookie sheets.
  5. Bake slices in pre heated oven at 425 degrees for 1/2 hour, or until wheat germ coating begins to brown. Remove oven baked slices from cookie sheets and let cool.
  6. Sautee onions, peppers and mushrooms in large pan
  7. In a large casserole dish, arrange the following ingredients into 3 layers:
    • Eggplant
    • Onions, Peppers and Mushrooms
    • Tofu slices
    • Sauce
    • Cheese
  8. After combining ingredients in casserole, bake in 425 degree oven for 1/2 hour or until cheese browns on top.
  9. Serve over brown rice, noodles or as a sandwich

Make eight(8) servings