Ingredients:

Makes 4 servings

• 7 small zucchini ( about 1 3/4 lbs total)sliced lengthwise into 1/4 inch slices. (You can use larger ones, but use outer slices only, discard  inner  core with all the seeds.)
• salt
• 3 large eggs
• 1 cup flour
• Vegetable oil for frying
• 4 oz parmesan cheese, grated
• 5 oz mozzarella cheese
• 3 cups tomato sauce- recipe follows

Recipe:

1. Sprinkle zucchini slices with salt and drain them in a colander for 20 minutes. Pat dry with paper towels.
2. Beat eggs with a pinch of salt. Dip the zucchini in flour, then in the egg mixture.  Cook in very hot oil for about 1 1/2 minutes per side. Drain on paper towels.
3. Shred two thirds of the mozzarella, slice the remaining cheese into 7 equal slices.
4. Preheat oven to 425.
5. Layer one third of the fried zucchini , one third tomato sauce, 1/3 parmesean  and shredded mozzarella. Repeat, making two more layers. Top with sliced mozzarella.
6. Bake in preheated oven for 15 minutes. Let cool for 20 minutes before serving.

Ingredients:

Tomato Sauce

• 2 fresh basil leaves, chopped
• 1/4 cup parsley, chopped
• 1 small onion, chopped
• 1 TB olive oil
• 3 medium ripe tomatoes ( about 18 oz total)coarsely chopped
• 1/2 tsp salt
• 1/4 fresh ground pepper1/2 tsp sugar

Recipe:

1. Cook chopped vegetables and herbs in olive oil for 2 minutes .Add tomatoes and  simmer for 20 minutes, partially covered, stirring occasionally.
2. Process  for 30 seconds and strain. Add salt, pepper and sugar. Cook uncovered for 10 minutes until thick.

Notes:

I use whatever sauce I have in the freezer, adding basil and parsley. A jar of sauce would work as well.