MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Zucchini Or Eggplant Parmesan
Categories: Casseroles
Yield: 8 Servings

Italian tomato sauce recipe
4 md Zucchini; sliced 3/4" thick
--OR-
2 lg Eggplants; sliced 1/2" thick
Flour
2 Eggs; beaten
Wheat germ -OR-
Fine bread crumbs
A few dashes of basil;
-oregano, or grated
-parmesan, (optional)
Olive oil; for frying
1 lb Mozzarella cheese; grated or
-sliced thinly
1 c Parmesan cheese; grated

Make a batch of Italian tomato sauce.

Have ready 3 shallow dishes:

* one for flour
* one for beaten eggs
* one for wheat germ or fine bread crumbs

Optionally add basil, oregano, or grated parmesan to wheat germ or
bread crumbs.

Dip the slices in flour, then egg, then wheat germ or crumbs. Fry in
olive oil on each side until tender and brown (easily pierced with a
fork.) Drain and proceed. Note: If you are averse to fried foods, the
vegetables can be baked on lightly-oiled trays. About 20-25 minutes
at 350 F.)

In an oiled 9x13" pan, layer zucchini and/or eggplant with sauce and
cheeses.

Bake 30-40 minutes, uncovered for last 15 minutes at 375 F. Let sit
10 minutes before serving.

Recipe by Moosewood Cookbook

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