So, a couple of weeks ago I went to the farmers market. I love going there – the veggies are always so fresh, and you get a lot for your money. They also keep for a long time in the fridge because they are so fresh; which is why I still have zucchini, yellow squash, and eggplant (among other veggies) still in my fridge. I know I need to use them, or make something that can be canned, or frozen for future use before they go bad.
I got an idea from a “pin” on Pinterest from my niece Jessie, about making baked breaded zucchini sticks, and that was also my inspiration for the baked eggplant parmasan that I made tonight.
1 – cut up the zucchini in 3 – 4 inch sticks, and pat them dry with a paper towel.
2 – toss them in a bit of flour
3 – dredge them in egg whites
4 – dredge them in a mixture of panko bread crumbs and italian seasoning
BAKED EGGPLANT PARMASAN
At this point you can take some of the eggplant and put it in the freezer. Once it has frozen on the cookie sheet, transfer pieces to plastic bag and return to freezer for later use. Bake eggplant for 20 minutes at 450*, turning 1/2 through.