Zucchini & Eggplant Sticks With Marinara Sauce

• 1 whole Zucchini
• 1 whole Eggplant
• 1 whole Egg White
• 1/2 cups Cracker Crumbs (I Used Vegetable Flavored Crackers)
• 1/2 cups Parmesan Cheese
• 1 teaspoon Paprika
• 1/2 cups Marinara Sauce

1. Cut the zucchini and eggplant into wedges/strips.
2. Beat the egg white in a bowl.
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. Dip vegetables into the egg white and shake with the crumbs in the bag until well coated.
5. Place in a single layer on a greased cookie sheet.
6. Bake at 350 degrees for approximately 20 minutes, or until crumbs start to brown and vegetables are soft inside.
7. Serve hot with marinara sauce for dipping.

zucchini, eggplant, egg white, crackers, parmesan cheese, paprika, marinara sauce

Taken from tastykitchen.com/recipes/sidedishes/zucchini-eggplant-sticks-with-marinara-sauce-2/ (may not work)