- 1/4 c butter or marg.
- 1/4 c flour
- 1/2 tsp pepper
- 2 1/4 c milk
- 1/2 c parmesan cheese
- 2 med. zucchini(1 lb)
- 3 firm tomatoes,(1 lb)
- 1 tsp salt
- 2 eggs
- 1 c seasoned bread crumbs
- Salad oil
Melt butter in saucepan. Stir in pepper and flour till blended. Gradually stir in milk and cheese. Cook, stirring till thick and smooth. Set aside.
Cut zucchini and tomatoes into 1/2 inch slices.
On wax paper combine salt and 1/2 c flour.
In dish, beat eggs with fork.
On another wax paper place crumbs.
Coat vegies with flour mixture, then dip in eggs, then in crumbs.
In skillet on medium, heat in 1/4 c hot oil, cook vegies a bit at a time, till golden, add more oil if needed.
In 12x8 baking pan, spoon 2/3 of cheese mixture. Arrange vegie slices on sauce. Spoon remaining sauce on top. Sprinkle with paprika. Cover dish with foil and bake at 350 for 30-35 min or until tender.