Zucchini Parmigiana, layered

By barbsjustagirl

I would broil my zucchini (3-4 minutes) instead of frying it for a much lighter version of this recipe.

Ingredients

• 3-4 large zucchini, sliced 1/4 inch thick
• 3 cups all purpose flour
• Salt and pepper to taste
• 3 eggs, well beaten
• 1/4 cup milk
• 3 cups seasoned bread crumbs
• 2 (24 ounce) jars pasta sauce
• 3/4 cup olive oil, for frying
• 2 cups grated mozzarella cheese, divided

Preparation

Step 1

Preheat oven to 350 degrees F. Butter a 9x13" baking dish. In a medium bowl combine flour with desired amount of salt and pepper. In a separate bowl mix eggs and milk together well and season to taste with salt and pepper. Bread zucchini by first coating the slices in flour then dipping zucchini in egg mixture. Finally dip slices in bread crumbs, coating well.

Pour 1 jar pasta sauce into baking dish; set aside. Heat oil in a large skillet over medium to medium high heat. Add a single layer of breaded zucchini slices to oil and fry until lightly browned, 2-3 minutes on each side. (I would broil these for 3-4 minutes instead of frying them to make this a much lighter recipe). Remove zucchini to paper towels for draining. Repeat process until all zucchini slices are fried.

Place a layer of fried zucchini in the baking dish over pasta sauce. Sprinkle with 1 cup mozzarella cheese then add remaining zucchini. Pour second jar of pasta sauce over zucchini and finish with remaining 1 cup of mozzarella cheese. Bake for 20 minutes or until cheese is melted. Let rest for 10 minutes before serving.