Baked Eggplant and Zucchini Sandwiched with Avocado Aioli

Baked Eggplant and Zucchini Sandwiched with Avocado Aioli make great use of all your summer produce!

For the Sandwiches:
1 medium eggplant
1 medium-large zucchini
1-2 tsp. salt
1 1/2 cups panko bread crumbs
1/2 cup grated Parmesan cheese
2 tsp. cumin
2 tsp. paprika
1/2 tsp. garlic salt
1/2 tsp. black pepper
2 eggs
1 to 2 tomatoes, sliced
Pita-pocket bread (4 to 6 pieces)

For the Avocado Aioli
1 avocado
6 ounces Greek yogurt (I used Fage 0%)
2 garlic cloves
1/4 tsp. salt
1/4 tsp. black pepper
Juice from 1/2 a lime
2 tablespoons fresh cilantro

View the full recipe at Floating Kitchen →