Fried Squash Or Eggplant

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

1. Use 2 medium yellow summer squash or zucchini or medium eggplant.
2. Cut squash or zucchini into 1/4 inch slices.
3. Place in plastic bag.
4. Add the Italian dressing and shake to coat thoroughly.
5. 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.
6. Bake in preheated 450u0b0 oven for 5 to 7 minutes, just until tender and crisp.
7. If using eggplant, slice into 3/4 inch thick slices.
8. Moisten with the Italian dressing and roll in the cheese bread crumb mixture.
9. Bake for 5 to 7 minutes at 475u0b0, turn and bake other side for another 5 minutes.
10. Yield:
11. 4 servings.
12. Carbohydrate 7 g, protein 3 g, fat 3 g, calories 61.

summer, italian salad dressing, bread crumbs, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=302343 (may not work)