3 small or 2 larger zucchini
2 eggs, beaten
1 cup flour
1/2 teaspoon each onion and garlic
1/2 teaspoon paprika
1/4 teaspoon each basil and oregano
1/4 teaspoon salt (or Lawry’s seasoned salt)
1/2 cup Italian seasoned bread crumbs
3/4 cup Parmesan cheese
1/4 cup extra virgin olive oil
3/4 cup mozzarella cheese
2 12-16 cans diced tomatoes
2-3 garlic cloves mashed
In a shallow bowl, beat eggs until thick and lemon colored. In a separate shallow bowl, combine flour, onion and garlic powders, paprika, basil, oregano, salt, and bread crumbs, stirring to mix ingredients well.
Dip sliced zucchini into beaten egg, then into flour mixture.
Pour olive oil into a skillet and heat. Place zucchini in hot olive oil(don’t overload the pan as they should cook separated in the oil), turn zucchini over as they become golden brown and cook the other side.
Remove to a paper towel to drain. Sprinkle to taste with salt, pepper (and garlic and onion powder, if desired). Brush a casserole dish with olive oil and arrange zucchini on bottom. Sprinkle with a layer of Parmesan cheese and a layer of mozzarella, then with a layer of tomato sauce. Other types of cheese may be used, such as Provolone or Muenster (Note: if tomatoes are ripe and in season, sliced ripe tomatoes can be substituted for the sauce in this dish).
Continue to make layers of zucchini, cheeses, and sauce until all ingredients are used, ending with mozzarella. Sprinkle with buttered bread crumbs, if desired. If you have a few leaves of fresh basil or some onion slices remaining, they can be placed in the center to embellish and add extra
Place in oven at 350°F for 25 minutes or until bubbly. Allow to cool several minutes before slicing.