1 lg. zucchini
3 eggs, beaten with tbsp. milk
1 c. Progresso Italian flavored bread crumbs
3/4 c. olive oil or salad oil
1/2 c. grated Parmesan cheese
1 c. Mozzarella cheese
16 oz. (2 c.) tomato sauce

Preheat oven to 350 degrees. Slice zucchini into 1/4 inch thick slices. Dip each slice first in eggs, then into crumbs. Saute in oil until golden brown on both sides.

Place layer of zucchini in 2 quart casserole; sprinkle with Parmesan cheese and Mozzarella then cover with tomato sauce.

Repeat until zucchini is used, topping last layer with Mozzarella. Bake uncovered 1/2 hour or until sauce is bubbly and cheese is melted. Makes 4 to 6.