Zucchini Stacks in the Style of Eggplant Parmesan

Ingredients

• 2 large zucchini, sliced into 1/4 inch rounds
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup Italian breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 jar marinara sauce
• 8 ounces mozzarella cheese, shredded
• Fresh basil leaves for garnish

Directions

For the Sauce: Heat oil in a medium skillet over medium heat. When oil is shimmering, add onion and garlic and cook, stirring, until softened and translucent, about 7 minutes. Stir in tomatoes, tomato paste, wine, and vinegar and bring to a simmer. Season with salt and pepper. Reduce heat to low and simmer for 20 minutes, stirring periodically. Set aside.