Remove the top and the bottom of the zucchini, cut it in half, and start cutting the zucchini lengthwise into 0.5 cm thick fillets.You can also cut it in circles if you find it easier. Repeat the same with the eggplant.
Salt each piece on both sides.Place the vegetables into a pan or food drainer to release liquid for around 20 minutes. Gently press the vegetables to squeeze all the liquids and drain.
Mix the instant mashed potatoes with the breadcrumbs. Flour each piece on both sides, shake the excess flour and dip the slice into the eggs. Finally, cover them with the potato-crumbs mix.Repeat with all pieces.
Place the zucchini and eggplant pieces on the baking pan lined with parchment paper.Drizzle with olive oil.About 5 tablespoons of oil.Sprinkle with salt and pepper and Parmesan.
Bake in a preheated oven at 200°C or 392°F for about 25 minutes.