Pan-Fried Eggplant and Zucchini Panko Fritters

• 1 Eggplant (slim Japanese type)
• 1/2 Zucchini
• 1 Salt
• 1 dash Pepper
• 3 tbsp Panko
• 2 tbsp Extra virgin olive oil

1. Slice the eggplant and zucchini into 1 cm rounds.
2. Lay them on a baking tray and season with salt and pepper.
3. Sprinkle with panko and extra virgin olive oil.
4. I recommend the time- and energy-saving method of using the remaining space around your entree dish to bake them.
5. Once the panko browns to a crisp, they're done.
6. Recipe reference I served them as a side to fresh salmon in sweet chili and mayonnaise sauce.

slim japanese type, zucchini, salt, pepper, olive oil

Taken from cookpad.com/us/recipes/172170-pan-fried-eggplant-and-zucchini-panko-fritters (may not work)