theoutcrop's Notes:
Expand2 or 3 summer squash, thinly sliced Ask a question about this ingredient
2 eggs, beaten Ask a question about this ingredient
1/2 to 1 cup bread crumbs Ask a question about this ingredient
extra virgin olive oil, for drizzling Ask a question about this ingredient
Preheat the oven to 400 degrees.
Ask a question about this stepCoat each slice of squash in egg wash and then coat with bread crumbs. Arrange on baking pan (I use a baking stone) as close as you can make them without touching. Your fingers will get coated in breadcrumbs as you go and you may have to refresh your breadcrumbs because they may get thick from the eggwash that drips off the squash.
Ask a question about this stepLightly drizzle olive oil over the breaded squash as it is lying on the pan making sure to get a little oil on each piece. You can use as much or as little oil as you like. I prefer less oil to keep the dish as healthy as possible.
Ask a question about this stepPlace in the oven. After 12 minutes (or 15 minutes if you are using a baking stone since it takes a while longer to heat up the stone), remove from the oven and flip each piece. You can redrizzle with oil if you want, but I usually do not. Put back in the oven for 10 minutes or until golden brown.
Ask a question about this stepRemove them from the oven and sprinkle with salt. I find that they take a little more salt than you expect. Unless you used a lot of olive oil, you do not need to place them on towels to drain.
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Merrill is a co-founder of food52.
