For this weeks Five Ingredient Friday…Breaded Parmesan Zucchini & Eggplant Bites. Zucchini and Eggplant are in abundant supply at the farmers market, but I just so happened to have a small egg plant from my own garden that I wanted to use!! These little bites were quite good, next time though I’d serve them with a side of marinara sauce. I ate them with a grilled chicken breast and they were great as an accompaniment, but good as themselves too. This recipe is only very slightly modified from one I found from Ellie Krieger on the Food Network website (click here for original recipe, however, in the original recipe it says Zucchini Parmesan Crisps…I don’t know how why the word ‘crisps’ were used, they were soft with a nice coating).