2 eggs, slightly beaten
Zucchini, peeled and sliced round (3 medium)
2 c. bread crumbs
16 oz. pkg. Mozzarella, grated and sliced
15 oz. jar spaghetti sauce

Heat fry pan (or electric fry pan) with oil until very hot. Dip zucchini in eggs and coat with bread crumbs. Put in fry pan and cook until zucchini is soft, about 3 minutes on each side. Place cooked zucchini on paper toweling on plate (to absorb excess oil), continue cooking the rest of the zucchini as above and let cool.

Take a 9 x 13 inch pan and pour a small amount of spaghetti sauce in the bottom, place cooked zucchini in pan, as you would with eggplant; place grated Mozzarella on top, another layer of zucchini and then sauce; add more Mozzarella and continue to layer as so. End with sliced Mozzarella on top. bake at 350 degrees for about 45 minutes or until bubbly and browned on the top. Serve with a garden salad and Italian bread. Enjoy!