Yesterday I made breaded eggplant:
Peel eggplant and cut into round slices. Put some salt on it and stir and let it sit for about half an hour to an hour. Whisk eggs with some sea salt in one dish and place flour in another (I made it with buckwheat whole grain flour). If you are eating yoghurt or kefir you can whisk some with eggs. Squeeze eggplant to get extra moisture out. Dip slices into flour, then eggs, then again into flour. Fry in oil (oil should be deeper than slices so they kind of float.
I ate it today with a mixed salad on the side, and in the afternoon I made a tasty snack by making a sandwich out of it with some lettuce, cucumber in my oat bran/buckwheat brad.
You can bread your chicken or zucchini this way, I did it with chicken breast before and it tastes pretty good.
Warning: it looks kind of dark when made with buckwheat flour but it tastes quite decent so don’t be scared by it’s look.