zucchini gratin

olive oil for frying
3 or 4 small-ish zucchini sliced 1/4" thick (you want to make 2 layers in your baking dish)
1/4 cup part-skim ricotta cheese
1 large egg
1/4 cup evaporated milk (you can use milk, half and half or cream)
1/2 cup grated parmesan cheese plus more for topping
handful of fresh basil, torn or cut into chiffonade
salt and pepper
1/2-3/4 cup marinara sauce (ina uses bottled and so why shouldn't you?)

heat the oven to 375.  heat the olive oil in a skillet...put enough to cover the pan and then another glug or two.  once the oil is hot, place the zucchini in batches in the oil and fry until they lightly brown. drain on paper towels.
in a small bowl, whisk together the ricotta 1/2 cup grated parmesan, egg, milk, basil a pinch of salt and a pinch of pepper.  
in the bottom of a small gratin or baking dish, place a bit of the marinara sauce. just put enough to discourage sticking.  layer the zucchini in two layers. sprinkle a bit of parmesan in between the layers of zucchini.  top the zucchini with more sauce.  you can be light or heavy handed here..whatever you like. i like sauce, so i have a heavy hand.  pour the ricotta cheese mixture on top and then sprinkle a bit more parmesan on top...just a light dusting.  bake for about 30 minutes until it is bubbling and beginning to brown.  let cool about 15 minutes before serving and eating.