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Low Calorie "Fried" Squash Or Eggplant Recipe

by Global Cookbook

Ingredients

2 x Summer squash -- * see note 2 Tbsp. Low calorie Italian salad Dressing

3 Tbsp. Bread crumbs -- Italian-style 3 Tbsp. Romano cheese -- grated

Directions

1. Use 2 medium yellow summer squash Or possibly zucchini Or possibly medium eggplant.
2. Cut squash or possibly zucchini into 1/4-inch slices. Place in plastic bag, add in the Italian dressing and shake to coat thoroughly. Into a separate bag place the cheese and bread crumbs. Add in the coated vegetables slices, close bag, and shake to coat. Using a non-stick pan sprayed with cooking spray, add in the vegetables in a single layer. Bake in preheated 450 degree oven for 5-7 min, just till tender-crisp. If using eggplant, slice into 3/4-inch thick slices. Moisten with the Italian dressing, and roll in the cheese-bread crumb mix. Bake for 5-6 min at 475 degrees, turn and bake other side for about 5 more min.

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