Cheesy Baked Eggplant and Zucchini Fritters
1 cup wheat bran
1/2 cup Parmesan
1 tsp Italian herb seasoning
2 tsp salt
Pepper to taste
1 small eggplant, thinly sliced
1 zucchini, thinly sliced
2 eggs, whisked
1/8 cup corn starch
Preheat your oven to 400 degrees farenheit.
Start slicing the zucchini and eggplant, starting with the eggplant, so that you can salt the eggplant slices and “sweat out” the excess moisture. This takes approximately 10-20 minutes, and be sure to place them on top of a paper towel to catch the moisture.
Combine the first 5 ingredients in a shallow bowl.
Then, crack your two eggs into another shallow bowl and whisk them well.
Place your thinly sliced veggies into a bowl with the corn starch.
Then, one by one, dip the sliced zucchini and eggplant into the bowl with the egg wash, and then transfer to the bowl with the wheat bran mix. Try and keep one hand for the egg wash, and the other for the wheat bran mixture, or your hands will get all gunky and eggy!
Once your sliced eggplant and zucchini have been breaded, transfer to two baking sheets, lined with parchment paper, and pop into oven and let them bake for 20 minutes.
Enjoy hot and serve with marinara, or your favorite dip!