* Use 2 medium yellow summer squash OR zucchini OR medium eggplant.
Cut squash or zucchini into 1/4-inch slices. Place in plastic bag, add
the Italian dressing and shake to coat thoroughly.
Into a separate bag place the cheese and bread crumbs. Add the coated
vegetables slices, close bag, and shake to coat. Using a non-stick pan
sprayed with cooking spray, add the vegetables in a single layer. Bake in
preheated 450 degree oven for 5-7 minutes, just until tender-crisp.
If using eggplant, slice into 3/4-inch thick slices. Moisten with the
Italian dressing, and roll in the cheese-bread crumb mixture. Bake for 5-6
minutes at 475 degrees, turn and bake other side for about 5 more minutes.
