All I had to do was cut down on the egg and added a bit more almond flour, mixed everything together in a bowl, and then left it in the refrigerator for a couple of hours. I wanted the mixture to tighten up. And moving quickly helped me spread the mixture without making holes.

It turns out, eggplant and zucchini can get along!

I cut 1/2 of an eggplant into batons using my Japanese mandoline, sprinkled with coarse kosher salt and let it sit for 15 minutes. Then I rinsed the salt and squeezed the eggplant with cheesecloth. I did the same thing with the zucchini (sliced into batons, sprinkled with salt, rinsed, and squeezed with cheesecloth).

*If you cook a lot, you really ought to invest in one of these: It's small and light, and honestly, I've had it for something like 20 years, and it never needs sharpening. Use the tool very conscientiously! DO NOT IGNORE the safety guard that comes in the package. I learned my lesson when I went to the emergency room to get stitches. Again, USE THE FINGER GUARD!