Five Small To Medium Sized Zucchini Peeled And Cut Lengthwise Into About 1/2 Inch Wide Silices
Four Cups Of Panko Breadcrumbs
A Cup Of All Purpose Flour
A Beaten Egg
1/4 Cup Of Cold Water
A Teaspoon Of Sea Salt, Divided Into Four Equal Portions
1/4 Teaspoon Of Ground Black Pepper, Divided Into Three Equal Portions
Four Cups Of Tomato Sauce
Four Tablespoons Of Grated Parmesan Cheese (Or More If You Are A Cheese Lover)
3/4 Cup Of Olive Oil
Set Up A Breading Station
Put the beaten egg and the water in one shallow dish. Mix well. Put the flour in one shallow dish. Put the breadcrumbs in one shallow dish. Add 1/4 teaspoon of sea salt and an equal amount of ground pepper to each component. Take a zucchini slice and dip it into the flour shaking off the excess. Next dip the zucchini slice into the egg and water mixture. Finally, roll the zucchini slice in the breadcrumbs. Put the breaded zucchini slice on a wire mesh rack. Repeat the process until all of the zucchini slices are coated with the flour, the egg, and the breadcrumbs. For best results, refrigerate for at least one hour.
Put the olive oil in a non-stick skillet and put it on high heat for four minutes. Start frying the zucchini in batches being careful not to overcrowd the pan. Let the fried zucchini drain on a plate lined with a paper towel. Sprinkle with sea salt when you take them out of the frying pan. You may need to add more olive oil to the pan as you go.
Preheat the oven to 375 degrees.
Put a third of the tomato sauce on the bottom of a baking dish and spread it around. Add 1/2 of the fried zucchini on top of the sauce. Spread a third of the sauce on top of the zucchini. Sprinkle half of the grated cheese on top of the zucchini and the tomato sauce. Finally, place the rest of the zucchini on top of the first layer. Add the rest of the tomato sauce and sprinkle the top with the balance of the grated cheese.
Cover with aluminum foil and bake in the preheated oven for 45 minutes. Let it sit at room temperature before cutting and serving.