Crispy Fried Eggplant and Zucchini

Ingredients

• 2 eggplants
• 2 zucchini
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1/2 cup panko breadcrumbs
• 1/4 cup parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Oil for frying
• Your favorite dipping sauce

Directions

1. Slice the eggplants and zucchini into 1/4-inch thick slices.
2. In a shallow bowl, whisk together the flour, eggs, panko, parmesan, garlic powder, onion powder, oregano, paprika, salt, and pepper.
3. Dip each slice of eggplant and zucchini into the egg mixture, coating both sides.
4. Heat the oil in a large skillet over medium-high heat.
5. Fry the eggplant and zucchini slices until golden and crispy, flipping once during cooking.
6. Drain the fried eggplant and zucchini on paper towels.
7. Serve with your favorite dipping sauce.

Interesting Facts

• Eggplant has been around since ancient times and is native to India.
• Zucchini is a member of the squash family and is rich in Vitamin A and C.
• Panko is a type of Japanese-style breadcrumb and adds a light and crunchy texture to fried foods.