Zucchini & Eggplant Sticks With Marinara Sauce

1. 1

   Cut the zucchini and eggplant into wedges/strips.

2. 2

   Beat the egg white in a bowl.

3. 3

   Combine cracker crumbs, parmesan cheese, paprika, salt and pepper in a large Ziploc bag. If crackers are whole, roll over the bag with a rolling pin. Shake to mix in the spices.

4. 4

   Dip vegetables into the egg white and shake with the crumbs in the bag until well coated.

5. 5

   Place in a single layer on a greased cookie sheet.

6. 6

   Bake at 350 degrees for approximately 20 minutes, or until crumbs start to brown and vegetables are soft inside.

7. 7

   Serve hot with marinara sauce for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.