Zucchini Parmesan

3 or 4    large zucchinis sliced about 1/4 inch thick
Lots      of olive oil
Italian seasoned bread crumbs
6-7       eggs scrambled
1 cup     flour
2-3 cups  shredded mozzerella
1/2 cup   parmesan cheese

Take zucchini slices and dredge through flour, egg and
bread crumbs. When fully coated, fry them in a heavy
pan with olive oil (about 1/4 inch deep) Until browned
and very tender.  You may have to change oil after
about 10 slices otherwise it starts smoking and you end
up with nasty burnt tasting zucchini. 

After all has been fried, coat a lasagne pan with a
small amount of sauce* then layer it such: zucchini,
sauce, mozzerella.  Repeat.  Last layer should be both
cheeses.  Cover with plastic wrap and let sit in fridge
for about 3 to 4 hours to let flavors marry. Then take
wrap off and cover with foil and bake for 35 to 40
minutes at 350 F. 

Contributed by Doris Woods

*Note:  This recipe does not specify in the ingredient
list what sauce is to be used.  Try your favorite red
or white sauce.