Light and crunchy slices of eggplant and zucchini make a wonderful summer dish. Use small, young vegetables, if possible.
Yield: 4 servings
Time: 1 hour
- paper towels
- 2 shallow bowls
- 2 large cookie sheets
- parchment paper
- 1 pound eggplant
- 1 pound zucchini
- 1½ t salt
- ½ c vegan mayonnaise
- 1½ c fine bread crumbs
- 2½ t dried oregano
- 1 t dried rosemary
- 1 t dried thyme
- olive oil
Slice the vegetables diagonally into ¼-inch slices. Lightly sprinkle with salt and arrange on papers towels to drain for 30 minutes.
Whisk mayonnaise in one bowl until smooth, and combine bread crumbs and herbs in the other.
Line the baking dishes with parchment paper (or oil well). Preheat oven to 425.
Lightly coat a vegetable slice with mayonnaise, then dip in bread crumbs to coat both sides and place on cookie sheet.
Repeat with remaining vegetables, arranging them in a single layer on the cookie sheets.
Lightly drizzle or spray with oil, then bake for 10 minutes.
Turn each slice, drizzle or spray the other side, and bake another 8-10 minutes until golden brown and crispy.
Serve hot with a side of skordalia.
Adapted from the recipe for "Crispy oven-fried eggplant and zucchini with skordalia” in Vegan Eats World (read my review).