Crispy Zucchini and Eggplant with Goat Cheese Marinara Dip | Maxis Kitchen
Crispy Zucchini and Eggplant with Goat Cheese Marinara Dip
30 mins prepServes 4
A delicious appetizer featuring thinly sliced zucchini and eggplant coated in a crispy panko breading and baked until golden. Served with a warm marinara sauce topped with a log of melted goat cheese. A vegan modification is also provided.
1. Preheat oven on convection to 400°F and line two baking sheets with racks (if you have them); spray the racks with nonstick.
2. Place the flour in one bowl, the eggs in another and the panko in a third bowl; season all three bowls with salt and pepper and mix; beat the eggs with a fork.
3. Coat the veggies first in flour, then in egg, then in panko; press the panko on with your fingers so the veggies are evenly coated and place on the baking sheet rack.
4. Spray with oil and bake 15-20 mins until golden brown, rotating the pans halfway through (top to bottom, front to back).
5. Pour out the marinara in a large, shallow microwave safe bowl; form the goat cheese into a circular puck and place in the middle of the bowl on top of the marinara.
6. Microwave covered for 3 mins until warm and enjoy alongside the crispy veggies!
