Moosh's Crispy Veggies

Inspired by the fake fish sticks I decided to experiment with other ways to batter and bake my foods.  Looking around my kitchen the ingredients I used were:
- 3 cups of washed and trimmed string beans
- 1/2 eggplant cut into thinly sliced half moon shapes (left over from the Perfect Pizza)

Marinade: 
- 2 tbl Tamari
- 1tbl Rice vinegar
-2 garlic cloves minced
- 1 tsp sesame oil

batter:
-1/2 cup whole wheat flour
- 1/4-1/3 cup of water (You want your batter to be somewhat thick--but not too thick,..so slowly add the water to reach an  easily coat-able consistency--if you add too much water just add extra flour to compensate)

Breading:
- 1/4 cup of whole wheat bread crumbs
- 1/4 cup of rolled oats
- 2 tsp paprika
- 1tsp cayenne pepper (add more if you like things SPICY...i do not)
- 1 tsp salt
- 1 tsp pepper

Directions:
1. Mix the ingredients for the Marinate and then add to a bowl with the washed and cut veggies.

2. Preheat the oven to 350
3. After the veggies have marinating for as little as 30 minutes and as much as all day (if it is longer than an hour please refrigerate!!)  Set up your little station which will be placing a bowl with the batter next to the bowl with the breading next to the GREASED cookie sheet.

4. Coat each Veggie with the batter and then coat with the breading and then place the double coated veggie on the cookie sheet.

5. Repeat until you have done them all.  If you run out of either the batter or the breading--just add more ingredients.  
6. Make sure that the veggies each have their own room on the cookie sheet so they are not touching.

7. Place in oven and cook for approximately 30 minutes--until they are crispy...check on them and so see if they need any more time.
8. Allow to cool and enjoy!



I enjoyed my crispy veggies with some sauteed veggies and pasta.  They would also be really good as an appetizer or a party food with a dip.