Place eggplant slices on a baking sheet. Lightly salt eggplant. Let stand for 10 minutes. Pat dry with paper towels.

In a shallow bowl combine the eggs and milk. In another shallow bowl stir together the Parmesan cheese, wheat germ, basil, and pepper. Dip the eggplant slices in egg mixture, then into wheat germ mixture, turning to coat both sides. Place the coated slices in a single layer on a greased baking sheet. Bake, uncovered, in a 400 degree F. oven for 15 to 20 minutes or until the eggplant is crisp on the outside and tender on the inside.

Meanwhile, for sauce, in a medium saucepan combine the spaghetti sauce and ground red pepper. Cook over medium heat until heated through.

To serve, place several slices of eggplant on individual plates. Spoon tomato sauce over eggplant. Sprinkle with feta or blue cheese and, if desired, fresh basil or parsley. Makes 4 servings.