Low-calorie fried squash or eggplant

1. Recipe by: preparation time: 0:10 * use 2 medium yellow summer squash or zucchini or medium eggplant.
2. Cut squash or zucchini into ¼-inch slices.
3. Place in plastic bag, add the italian dressing and shake to coat thoroughly.
4. Into a separate bag place the cheese and bread crumbs.
5. Add the coated vegetables slices, close bag, and shake to coat.
6. Using a non-stick pan sprayed with cooking spray, add the vegetables in a single layer.
7. Bakei in preheated 450 degree oven for 5-7 minutes, just until tender-crisp.
8. If using eggplant, slice into ¾-inch thick slices.
9. Moisten with the italian dressing, and roll in the cheese-bread crumb mixture.
10. Bake for 5-6 minutes at 475 degrees, turn and bake other side for about 5 more minutes.