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1
Preheat your oven to 350 degrees F.
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2
Salt and pepper your zucchini rounds and let them sit on a paper towel.
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3
Put your oil into a Dutch oven type pot.
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4
Id say I had maybe an inch of oil in my pot set over a medium heat.
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5
Beat your eggs in a bowl and mix your panko bread crumbs and cheese in another.
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6
Pour your tomatoes and sauce into a skillet and let it cook down over low heat.
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7
(I usually dice up a clove or two of garlic and quickly saute in some olive oil before I throw in my maters and sauce).
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8
Add salt and pepper to taste.
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9
Dip your zucchini slices one at a time in your egg, let the excess drip off, then bread it in your panko/cheese mixture, then put it into the hot oil for frying.
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10
Mine fried for about 2-3 minutes per side.
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11
Then take them out and place them on a drying rack while you bread and fry the rest.
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12
I did no more than 3 in the oil at a time you dont want to over crowd.
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13
Once all your zucchini slices are fried, place them in a baking dish.
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14
If you have more than what will fit in the dish, overlap them a tad so you can get them all in.
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15
Pour in your tomato sauce.
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16
If you have extra panko/cheese mix (I did), brown it quickly for a few minutes in a dry skillet over medium heat and then take off the heat.
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17
Cook your zucchini in the 350 degree F oven for about 25 minutes and then top with the remaining toasted panko/cheese mix and broil for a few minutes just until the crumbs look nice and toasted!
