1 cup Panko or bread crumbs
1/2 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper, to taste
4 zucchini or japanese eggplant, quartered lengthwise
1/2 cup all-purpose flour
2 large eggs, beaten
2 tablespoons chopped fresh parsley leaves
1Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
2In a large bowl, combine Panko, Parmesan and Italian seasoning; season with salt and pepper, to taste. Set aside.
3Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
4Place zucchini onto prepared baking sheet. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
5Serve immediately, garnished with parsley, if desired.