Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the sliced on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. Heat 2 table spoons olive oil in a large saute pan and cook the zucchini on medium-low heat for 2 to 3 minutes on each side, until cooked through. Place on platter, spoon fresh tomato sauce over top and sprinkle with parmesan.
Recipe courtesy of Dining Details.