Baked Zucchini & Eggplant Fingers/Baked Zucchini & Eggplant Fingers

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

  1. Cut the vegetables into 3 inches strips
  2. Bread, first in cornstarch and flour mix, then eggs, and cover in panko and Italian herbs mix
  3. Bake with olive oil at 400°F for 15 minutes or air fry for 10 minutes
  4. Saute the garlic and onions in some olive oil
  5. Add paprika, oregano, two bay leaves, and season well
  6. Let it simmer for 20 minutes on low
  7. Serve the Zucchini and Eggplant with a cold Marinara Dip