Crispy Veggies with Goat Cheese Marinara

Servings: 8

Author: Maxine Sharf

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Crispy Veggies with Goat Cheese Marinara

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Crispy zucchini and eggplant with goat cheese marinara dip 🤤❤️ thank you to my Aunt Jennifer for this delicious recipe!

Ingredients

• 2 Zucchinis, sliced thin at an angle
• 1 Eggplant, sliced in thin rounds
• 3 Cups Panko
• 3 Eggs
• 1 Cup Flour
• Salt & Pepper
• 1 Jar Marinara
• 1 Log Goat Cheese

Instructions

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!

Notes:

🌱Vegan Modification: Sub in flax eggs for eggs and leave out the goat cheese (or sub in a vegan cheese)

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