-Preheat the oven to 375 degrees.
-Generously oil a baking tray with some extra virgin olive oil.
-Slice 2-3 Ronde de Nice squash into 1/4 inch thick slices.
-Beat 2 eggs in a wide mouthed bowl.
-Fill another bowl with 1/2 cup flour (gluten free works too)
-And yet another bowl with the following:
¼ cup finely grated Parmesan (the powdery kind)
¼ cup breadcrumbs
-Generously grease a cookie sheet with extra virgin olive oil.
-First dip a slice of summer squash in the egg, then in the flour.
-Then dip in the egg again and then completely coat them with the breadcrumb mixture.
-Place on a baking sheet and bake for 30-35 minutes until nicely browned.
-There is a magical point at which the inside of the squash seems to melt and the outside is very crispy. Find this point!