OK so not really parmesan, but this is our take on eggplant parmesan. I like eggplant just not the texture once it is baked in the oven, seems like it gets cooked too much and is soft, I don't like soft veggies, prefer my eggplant to still have *some* form to it. So we make Zucchini Parmesan.
Here is a picture of our supper, mostly from the garden, well the zucchini, cucumbers and green beans were.
To make the zucchini I took a fresh zucchini and sliced it in about 3/4 to 1 inch thick slices. Here is where Jackson took over, while I made the green bean dish. He mixed up a bread crumb type of mixture, started with crushed gluten free crackers, I think he used a vegetable flavor cracker but not 100% sure, then he added dried basil, oregano, S&P. The cracker crumb mixture went on a plate and in a bowl he beat three eggs. Dipped the zucchini slices into the egg and then into the cracker crumbs. He added those to a preheated pan on the stove with just a bit of olive oil in the pan. Just pan fried them a bit until crispy on both sides, only take a couple of minutes per side.