Really, I made a variation of this.
I sweated out 1/2 inch thick eggplant and zucchini rounds with salt for 30 minutes. Made a breadcrumb (Progresso plain & homemade sourdough) mixture with Italian seaasoning, salt, pepper, and plenty of parmesan. Used both grated and crumbled thin sliced parmesan. Dipped my vegetables in eggwash and coated all sides in breadcrumbs. Lined two 1/2 sheets with parchment, sprayed the parchment & tops of rounds with oil. Baked at 425 on convection bake for 20-25 minutes, flipping halfway through and rotating pans. I added fresh sliced mozzarella to one sheet and placed under broil until browned.
Served with homemade marinara (variation of NY Times recipe) and whole grain thin spaghetti. Enjoyed with a garnacha, though would have paired with a Chianti or Syrah if I had either.
