Preparation

Cut the zucchini and eggplant into wedges/strips. Beat the egg white in a bowl. Combine cracker crumbs, parmesan cheese, paprika, salt and pepper in a large Ziploc bag. If crackers are whole, roll over the bag with a rolling pin. Shake to mix in the spices. Dip vegetables into the egg white and shake with the crumbs in the bag until well coated. Place in a single layer on a greased cookie sheet. Bake at 350 degrees for approximately 20 minutes, or until crumbs start to brown and vegetables are soft inside. Serve hot with marinara sauce for dipping.