Zucchini fries and Eggplant Medallions

I love zucchini, in any form. Eggplant prepared in a crispy crust is just a delight.

This recipe is so easy...it's silly simple.

But...good. When you are denying yourself potatoes and you hunger for a crispy french fry next to your burger or you just plain want a break from potatoes this is the recipe to reach for.

The eggplant addition came about for taste variance with grilled meats. This is equally good to add a bit of mozzarella cheese to the top to melt after the eggplant has been baked to its crusty goodness and serve with marinara sauce.

Zucchini fries and Eggplant Medallions

Preheat oven to 400 degree

2 small zucchini
1 small japanese eggplant
2 eggs
1 tbsp water
1 cup grated parmesan cheese
salt and pepper to taste

Cut zucchini in halve length wise. Then cut the halves again, length wise. Precede to cut those into 'french fry' strips. I prefer not too thick, so they crisp.

Cut eggplant ends off. Then cut into round medallions.

Beat two eggs with water in a medium mixing bowl. In a separate bowl that will fit the zucchini strips with room, add the parmesan cheese. Toss to coat zucchini in egg wash, a few at a time, then drop in parmesan cheese and shake about to coat. Lay on a Pam sprayed cookie sheet. Make sure there is room around each for crispy 'fries'. Follow the same procedure for the remaining zucchini and eggplant.

Bake in hot oven for approximately 30 minutes, or until browned to your liking and crispness.