Coat them with olive oil and sprinkle on some salt or desired seasoning, and you’re ready for a spin through the oven. Plus, they’re also extremely inexpensive, with one large zucchini offering up about 50 crunchy slices. Talk about a pretty darn good deal!
Baked Eggplant: Peel and slice eggplant into thumb-thick slices, salt on both sides and let sit 1hr. Wash slices(squeezing gently). Dip slices in egg and panko(w/ salt & pepper). Bake at 400F until soft on inside & crispy(browned) on outside(1hr). Sprinkle slices with fresh grated parmeson. Bake further until cheese melts.