
Supplies
- 2 zucchinis
- 2 eggplants
- 2 eggs
- 1 cup Panko
- 1 cup All-purpose flour
- 3 Tbsp Cornstarch
- 3 Tbsp Italian herbs mix
- 1 cup Crushed tomatoes
- Salt
- Pepper
- 1 Tbsp Oregano
- 2 Bay leaf
- Half chopped onion
- 1 Sliced Garlic clove
- 1 Tbsp Paprika
- Olive oil
Steps
- Cut the vegetables into 3 inches strips
- Bread, first in cornstarch and flour mix, then eggs, and cover in panko and Italian herbs mix
- Bake with olive oil at 400°F for 15 minutes or air fry for 10 minutes
- Saute the garlic and onions in some olive oil
- Add paprika, oregano, two bay leaves, and season well
- Let it simmer for 20 minutes on low
- Serve the Zucchini and Eggplant with a cold Marinara Dip