Breaded Eggplant and Zucchini

"Breaded eggplant and zucchini: if you’ve ever had doubts about these two, now is the time to put them to rest. Tough but dewy eggplant and zucchini, dipped in flour and egg, then frizzled until they achieve a perfectly crunchy softness. If there was a vegetable popularity contest, zucchini and eggplant wouldn’t score high. This is mostly due to the texture (especially eggplant texture), which when placed against pepper crunchiness or tenderness of your everyday spinach, doesn’t rank well. There is also the water content. Both zucchini and eggplant usually require a good sweat (zucchini due to water, and eggplant due to bitterness) before use, adding an extra 15-45 minutes to preparation time."