Squash Parmesan

• 6 medium-size yellow squash
• 4 medium zucchini
• 2 eggs
• 1/4 cup water
• 2/3 cup fine, dry breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup minced fresh basil
• 2 tablespoons minced fresh parsley
• 1/4 teaspoon dried crushed red pepper
• 3 cloves garlic, minced
• 2 teaspoons olive oil
• Vegetable cooking spray
• 2 (15-ounce) cans no-salt-added crushed tomatoes
• 1/4 cup freshly grated Romano cheese

1. Cut each squash and zucchini lengthwise into 4 slices; set aside.
2. Combine eggs and water, stirring well. Combine breadcrumbs and next 5 ingredients; stir well. Brush squash and zucchini slices with egg mixture. Dredge in breadcrumb mixture, covering vegetables completely; reserve remaining breadcrumb mixture.
3. Heat oil in a large nonstick skillet over medium-high heat. Add squash and zucchini to skillet; cook2 to 3 minutes on each side or until lightly browned. Alternately layer squash and zucchini in a 13- x 9-x 2-inch baking dish coated with cooking spray.
4. Pour tomato over squash and zucchini. Top with remaining breadcrumb mixture. Cover and bake at 350u0b0 for 35 minutes. Uncover and sprinkle with Romano cheese. Bake 25 minutes. Let stand 10minutes before serving.

zucchini, eggs, water, breadcrumbs, parmesan cheese, fresh basil, parsley, red pepper, garlic, olive oil, vegetable cooking spray, salt, freshly grated romano cheese

Taken from www.myrecipes.com/recipe/squash-parmesan (may not work)