ZUCCHINI PARMIGIANA

compliments of Maureen - Thanks!

• 2 Large eggs, lightly beaten
• ½ cup grated Parmesan cheese, divided
• ¼ cup milk
• 1 Tbsp chopped fresh parsley or 1 tsp dried parsley
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp pepper
• 1 cup whole wheat pastry flour
• 1 (1 ½ -pound) eggplant or zucchini, peeled or unpeeled, and cut into ½ inch slices
• ½ cup olive oil
• 14-ounce spaghetti sauce
• 2 cups (8 ounces) shredded mozzarella cheese

Combine eggs, 2 Tbsp Parm cheese, milk and next 4 ingredients in a shallow bowl, stir well and set aside. Place flour in a shallow dish. Dredge eggplant/zucchini slices in flour, shaking off excess; dip in egg mixture. Pour oil into large skillet, place over med-heat until hot. Fry eggplant/zucchini slices in hot oil until golden brown, and drain on paper towels. Arrange slices in a 13 x 9 baking dish, cover with sauce, motz cheese and parm cheese, repeat layers until plate is full and bake, uncoverd at 350 degrees for 25 minutes. Sprinkle with remaining mozzarella cheese and bake an additional 5-10 minutes. Yields 6 servings.