Zucchini – Eggplant – Green Tomato Rounds
by Bella Rum
This is hardly a recipe; it’s so simple. I changed up a couple of different recipes to get what I wanted. I’ve made it several times, using different vegetables. I tried zucchini, eggplant and green tomatoes. We liked all of them. I’m going to try coating the vegetables with a little olive oil instead of egg whites next time.
You can see the eggplant on the bottom in this one,
Zucchini, Eggplant, Tomato Rounds
2 large zucchinis or an eggplant or 2 large green tomatoes or a combination – sliced into rounds
2 egg whites
1 cup panko breadcrumbs (Japanese breadcrumbs)
1/4 cup grated parmesan cheese
salt and pepper to taste
Preheat oven to 400 degrees. Using two separate bowls, put the egg whites in one bowl and a mixture of the panko breadcrumbs and parmesan cheese in another bowl. Dip vegetables into egg whites and then press into breadcrumb mixture until coated. Gently shake to remove excess. Transfer to a baking sheet lined with parchment paper. Bake for approximately 10-12 minutes or until crispy. Check occasionally.