Sliced unpeeled eggplant and zucchini
1/2" thick; cut eggplant slices into quarters.
Combine mustard and butter.
Combine potato flakes and parmesan cheese.
Dip eggplant and zucchini into butter mixture,
then into potato-cheese mixture to coat.
Arrange in single layer on ungreased baking sheets.
Lightly sprinkle with salt, if desired.
Bake at 450F for 7 min. Turn and bake
2-3 min. longer, or until golden brown.
Serve warm Serves 4.