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Instructions |
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Preheat oven to 350 and heat oil in a pot on a med-low burner. Cut Zukes into 1/2 inch slices; whisk eggs with milk; and spread 1 cup of the breadcrumbs on a plate.
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Dip zuke slices in egg and roll in breadcrumbs. Repeat. Add several pieces at a time to heated oil. When golden-brown, remove with a slotted spoon and drain on a paper-towel lined plate. Continue with all slices (adding more to breadcrumbs as needed).
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Place as many pieces as you can in a single layer in glass casserole dish. Sprinkle parmesan evenly, then pour Prego evenly over pieces (being careful to cover any exposed places). Top with Mozzarella. Bake at 350 about 20 minutes, or until sauce is bubbly. Let cool a couple minutes before serving.
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Be very gentle so the breading doesn't slide off. You may substitute half (or all) of the Zucchini with small thin Yellow Squash for equally good results. You may of course also use a few thick slices of Eggplant instead.
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Suggestions |
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Leftovers reheat fairly well in the micro the following day.
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Originally Submitted
3/29/2011
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 ZUCCHINI PARMESAN Recipe "Pin It")
