(adapted from "Joy of Cooking", Eggplant Parmigiana)
Peel and cut into 3/8"-thick rounds:
1 medium Zucchini (about 3 pounds)
Prepare 3 medium size bowls. Fill them as follows:
- 2/3 cup all-purpose flour,
- 4 large eggs and 2 T olive oil whisked together,
- 2 1/2 c. fresh bread crumbs and 2 T of your favorite Italian seasoning
One at a time dredge zucchini slices first in the flour bowl making sure to shake off excess flour. Next dip the zucchini in the egg mixture and then coat in the bread crumbs mixture. Place the zucchini on a rack to dry for 10-30 minutes.
Pour into a large skillet and heat until it shimmers 1/4 cup olive oil (or more depending on the size of pan). Fry the coated and dried zucchini in the hot pan in single layers, 3 minutes on each side, turning with tongs or a spatula. Cook in batches keeping the cooked zucchini warm in a 200 degree oven while you finish cooking the rest. You will have to add more olive oil to the skillet as you cook additional batches.
When all zucchini are fried remove from oven and turn oven heat to 425 degrees. Meanwhile, coat a 17" x 11" jelly roll pan with 1 1/2 cups of your favorite pasta sauce. Arrange Zucchini on sauce in a single layer or slightly overlapping if necessary and season with sea salt and pepper, if desired. Top with 2 cups more of pasta sauce, fresh basil and oregano (optional), 2 c mozzarella cheese and 1 c Parmesan cheese. Sprinkle over the top 1 T fresh chopped parsley.
Bake until the cheese is melted and bubbly, about 10 minutes. Serve at once.
We served this as the main course and had a big salad and french bread on the side. I have no idea if this will freeze well because it didn't last past Wednesday's lunch. It was a big hit!