Zucchini Parmesan

This is a good recipe using zucchini
in place of eggplant in baked parmesan.
You'll notice that by sauteing the zucchini
instead of boiling it that it stays
crispy and won't turn out watery at all.

Ingredients:
1 zucchini, sliced 1/8" thick
Olive oil for frying
1 large onion, peeled and diced
2 garlic cloves, peeled and minced
8 slices deli provelone cheese
6 tomatoes, sliced
8 ounces spaghetti sauce
1 cup grated parmesan cheese
1 teaspoon dried oregano

Directions:
In one plate place flour,
in second plate place eggs,
in third plate place bread crumbs.
Preheat oven to 400 degrees F.
In a medium frying pan heat the olive oil
over medium heat and saute the onion
and garlic until the onion is tender.
Remove from pan, adding more oil if needed.
Dip each slice of zucchini in flour,
then in egg and then in bread crumbs.
Place in hot olive oil and brown both sides.
Layer the fried zucchini slices, onion
and garlic in a 9x12 inch casserole dish.
Arrange provelone cheese slices on top.
Place another layer of zucchini and
then a layer of tomato slices.
Pour the spaghetti sauce over top.
Sprinkle with grated parmesan cheese
and dried oregano.
Bake in preheated oven for about 40 minutes,
or until heated through and cheese is bubbly.