Zucchini Parmesan
2 pounds medium to large zucchini, sliced a half-inch thick
4 cups pasta sauce
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
1 Tbs. dried oregano
1 Tbs. dried basil
4 large eggs, beaten
1 1/2 lbs of fresh soft cheese, like a feta or mozzarella, grated or crumbled
1 cup grated hard cheese, like parmesan
1 packed cup fresh basil leaves, minced
Layer zucchini in a large colander and sprinkle evenly with salt. Repeat with remaining zucchini. Weigh down the slices with a plate and let drain for two hours to remove the excess moisture.
When zucchini has drained, wipe off the excess moisture and salt and lay on paper towels. Preheat oven to 350 degrees.
Combine flour, breadcrumbs, oregano and basil. Dredge zucchini first in the egg, then the breadcrumbs.
Brown in a small amount of oil in a skillet, or bake in over a roasting rack for five to 10Â minutes.
Layer one cup of sauce in the bottom of a 9- by 13-inch baking pan. Top with one-third of the squash and one half of the soft cheese. Sprinkle with hard cheese and half the basil leaves. Repeat layers.
Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest and set for about 10 minutes before serving.
Recipe from TomLibous.com
