I’ve been visiting our local farmers market once a week and have been racking up on as many fruits and veggies as I can. I’m doing my best to eat healthier and so far I’ve been meeting my goals. I’m pretty proud of myself. Some days I do get the urge to just break down and start mindlessly snacking just because I’m bored or I need a light snack to help me get through to the next meal without overeating.
Since I had a fridge full of zucchini and eggplant (you’ll probably see a whole lot more recipes with these two veggies in it—sorry) I wanted to find a different way to eat them besides how I usually cook them. These Zucchini and Eggplant Steak Fries were the perfect snack for when I wanted to start munching on something and even for a side dish with dinner. Enjoy!
- 1 Large Eggplant, Cut Into Wedges
- 1 Large Zucchini, Cut Into Wedges
- ½ Cup Italian Bread Crumbs
- ½ Cup Shredded Parmesan
- 1 Tbsp. Garlic Powder
- ½ Tsp. Paprika
- ¼ Tsp. Basil
- ¼ Tsp. Salt
- 2 Eggs, Beaten
- Preheat oven to 375°. In a large plastic bag, combine bread crumbs, parmesan, garlic powder, paprika, basil, and salt. Shake bag until fully mixed. Place eggs in shallow square dish. Roll eggplant and zucchini into eggs until fully coated. Place eggplant and zucchini into bag and toss until fully coated. In a single layer, place zucchini and eggplant on a wire rack over cookie sheet and bake for 15-20 minutes or until golden brown.
If you love this recipe, then you may want to try this farmer’s market grilled garlic spicy salsa!
These look great! I like that they are baked and not fried.
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