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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.