Fried Squash Or Eggplant - cooking recipe

Ingredients

2 summer squash
2 Tbsp. low calorie Italian salad dressing
3 Tbsp. bread crumbs
3 Tbsp. Romano cheese, grated

Preparation

Use 2 medium yellow summer squash or zucchini or medium eggplant.
Cut squash or zucchini into 1/4 inch slices.
Place in plastic bag.
Add the Italian dressing and shake to coat thoroughly.
In a separate bag place the cheese and bread crumbs. Add the coated vegetable slices, close bag and shake to coat. Using a nonstick pan sprayed with cooking spray, add the vegetables in a single layer.
Bake in preheated 450\u00b0 oven for 5 to 7 minutes, just until tender and crisp.
If using eggplant, slice into 3/4 inch thick slices.
Moisten with the Italian dressing and roll in the cheese bread crumb mixture.
Bake for 5 to 7 minutes at 475\u00b0, turn and bake other side for another 5 minutes.
Yield:
4 servings.
Carbohydrate 7 g, protein 3 g, fat 3 g, calories 61.