Baked, easy, delicious and healthy! Good as an appetizer, side dish, snack, or lunch.
Cut the zucchini and eggplant into wedges/strips.
Beat the egg white in a bowl.
Combine cracker crumbs, parmesan cheese, paprika, salt and pepper in a large Ziploc bag. If crackers are whole, roll over the bag with a rolling pin. Shake to mix in the spices.
Dip vegetables into the egg white and shake with the crumbs in the bag until well coated.
Place in a single layer on a greased cookie sheet.
Bake at 350 degrees for approximately 20 minutes, or until crumbs start to brown and vegetables are soft inside.
Serve hot with marinara sauce for dipping.
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This was great! I’ve made it with & without the parmesan, & would recommend putting it in b/c it adds a needed saltiness. Thanks for sharing the recipe!
Have made this several times, very good! I acutally use a whole egg instead of separating the white and it works/tastes just fine.
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3 Comments
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lowcountryheather on 2.19.2011
These were very tasty! My family loved it! Going on our list of sides!!!
rbooknut on 8.9.2010
I got the idea from this recipe but used Fiber1 Cereal instead of the crackers. I blended the cereal until fine crumbs in my blender, 1/2 c., and added lots of spices including 2 T. dry Ranch dressing mix. They were awesome. I also baked onion slices prepared the same way. Thanks for the suggestion.
feetofclay1678 on 3.2.2010
these were tasty, but my only complaint would be that the cracker topping would not stick to the zucchini sticks. the eggplant was great though!