If you don’t want to use wheat flour, you can skip the flour step and use tapioca or almond flour in place of the breadcrumbs.
-Preheat your oven to 400; adjust your oven rack so that it is just a notch or 2 away from the element on the bottom of the stove.
-Slice 2 pounds of summer squash into ¼ inch long lengths or rounds.
-Sprinkle slices with sea salt.
-Beat together 2 eggs.
-Fill a bowl with about 1/2 cup flour.
-Fill another bowl with a combination of 1/2 cup seasoned breadcrumbs and 1/3 cup powdered Parmesan cheese and mix together.
-Put 3 TBS olive oil or ghee onto a baking tray.
-Dip the summer squash into the egg mixture and then into the bowl filled with flour.
-Dip the same piece back in the eggs, then into the breadcrumbs.
-Lay the squash on the oiled baking tray as you finish dipping them.
-Cook until golden brown, about 15-20 minutes, flipping once or twice.
-Watch them pretty carefully as they can burn being so close to bottom of the oven.
-Season to taste with sea salt and pepper and serve with fresh garlic aioli.
-Put 2 cloves of garlic into a blender.
-Blend until well chopped.
-Add the following and blend on high:
1 whole egg
a pinch of sea salt
¼ cup extra-virgin olive oil
-Add another ¾ cup olive oil in a light steady stream until all is incorporated.
-Then add 3 TBS fresh lemon juice and a pinch of sugar.