<p>Lightly grease a baking sheet with half the olive oil and preheat the
oven to 190C/375F. On three small plates, put the flour, some of the
egg (or substitute), and some of the breadcrumbs. (Not all at once, and
not all on the same plate!) Slice your courgette into rounds ~1/4″ or
1/2cm thick. Dip them in flour until they’re lightly coated, then into
your egg-stuff until they’re wet all over, then into the breadcrumbs
until they’re covered. Lay each on the greased pan, then move on to the
next. When you’re done, drizzle the other half the olive oil (or if you
have an oil sprayer, use that, it’s easier) over the top of the breaded
rounds. Bake for 15m, then flip and raise the heat to 220C/425F and bake
for another 15m.</p><p>When they’re done, layer them onto a
microwave-safe plate, with pasta sauce and mozzarella between layers (on
a cake plate, I got three layers, but you might get more or less
depending on the sizes of the plate and the courgette). Top with more
sauce and mozzarella, and microwave to melt cheese (~1:30), because I’m a
lazy fuck and don’t think I need to dirty another pan to re-bake ONE
COURGETTE. If you’re making a larger batch, though, it might be worth
using a bread pan, tart pan, or lasagne pan and baking it again until
the cheese melts (~7m).</p>This same method can be used with aubergine, and probably other similarly-textured vegetables I can’t think of right now.