Crispy Eggplant & Zucchini
Serves 4 with Skordalia dip
A thin coating of vegan mayonnaise provides a flavorful, unconventional method for coating the veggies with herbed panko crumbs, resulting in light, perfectly crunchy “fried” zucchini and eggplant slices, variations of are enjoyed throughout the Mediterranean.
1 lb small, baby eggplant
1 lb young, tender zucchini
1/2 cup vegan mayonnaise
1 1/2 cups plain panko bread crumbs
2 1/2 teaspoons dried oregano
1 teaspoon dried rosemary, crumbled
1 teaspoon dried thyme, crumbled
Olive oil cooking spray
1. Preheat oven to 425 degrees and lightly oil or cover with parchment paper 2 large baking sheets. Slice eggplant and zucchini into 1/4-inch, diagonal slices and lightly sprinkle with salt. Arrange on layers of paper towels and let sit for about 30 minutes; blot off any excess moisture released from the vegetables. In a shallow bowl, beat vegan mayonnaise with a fork until smooth. In a small baking dish, combine panko crumbs, oregano, rosemary, and thyme.
2. Take a slice of eggplant or zucchini and coat both sides with a thin layer of mayonnaise. Dredge each slice generously with herbed panko, and then place in single layer on baking sheets. Spray with olive oil and bake for 10 minutes, then flip each piece over, spray with more oil, and bake for an additional 10-11 minutes until panko is golden and crisp. Move to serving platter and serve hot veggie chips immediately with room temperature skordalia.