Low-calorie Fried Squash or Eggplant

Ingredients

 * 2 summer squash, * see note
 * 2 tbsp low calorie italian salad
 * -dressing
 * 3 tbsp bread crumbs, italian-style
 * 3 tbsp romano cheese, grated

Directions
Recipe by: jo anne merrill preparation time: 0:10 * use 2 medium yellow summer squash or zucchini or medium eggplant. Cut squash or zucchini into ¼-inch slices. Place in plastic bag, add the italian dressing and shake to coat thoroughly. Into a separate bag place the cheese and bread crumbs. Add the coated vegetables slices, close bag, and shake to coat. Using a non-stick pan sprayed with cooking spray, add the vegetables in a single layer. Bake in preheated 450 degree oven for 5-7 minutes, just until tender-crisp. If using eggplant, slice into ¾-inch thick slices. Moisten with the italian dressing, and roll in the cheese-bread crumb mixture. Bake for 5-6 minutes at 475 degrees, turn and bake other side for about 5 more minutes.