Slice the eggplant and zucchini into 1 cm rounds. Lay them on a baking tray and season with salt and pepper.
Sprinkle with panko and extra virgin olive oil.
I recommend the time- and energy-saving method of using the remaining space around your entrée dish to bake them.
Once the panko browns to a crisp, they're done.
[Recipe reference] I served them as a side to fresh salmon in sweet chili and mayonnaise sauce (Recipe ID: 2365875).
Story Behind this Recipe
These panko fritters are great as appetizers for wine. Try mixing in minced parsley, garlic, and grated cheese into the panko for a tasty variation. Try it with tomatoes or shiitake mushrooms, too.
Adjust the thickness of the slices of vegetables to match the timing of your main dish. For 1 cm thick rounds, it should take about 10 minutes, and for 1.5 cm rounds, about 15 minutes. Since the fish I baked them with cooks through quickly, I made mine 1 cm. Try 1.5 cm thick slices when baking with chicken or other meats that take time.