Low-calorie Fried Squash or Eggplant

Description
Recipe by: Jo Anne Merrill
 * preparation time: 0:10

Ingredients

 * 2 summer squash (2 medium yellow summer squash or zucchini or medium eggplant)
 * 2 tbsp low-calorie Italian salad dressing
 * 3 tbsp bread crumbs, Italian-style
 * 3 tbsp romano cheese, grated

Directions

 * 1) Cut squash or zucchini into ¼-inch slices.
 * 2) Place in plastic bag, add the Italian dressing and shake to coat thoroughly.
 * 3) Into a separate bag place the cheese and bread crumbs.
 * 4) Add the coated vegetables slices, close bag, and shake to coat.
 * 5) Using a non-stick pan sprayed with cooking spray, add the vegetables in a single layer.
 * 6) Bake in preheated 450°F oven for 5 – 7 minutes, just until tender-crisp.
 * 7) If using eggplant, slice into ¾-inch thick slices.
 * 8) Moisten with the Italian dressing, and roll in the cheese-bread crumb mixture.
 * 9) Bake for 5 – 6 minutes at 475°F, turn and bake other side for about 5 more minutes.