Panko crusted squash with eel sauce (made skinny)

Panko crusted squash

2 yellow squash (coined)
1 TBS Tony's (cajun seasoning)
1 cup flour
2 eggs
2 splashes of milk
1 cup Panko (Italian style)
Extra virgin olive oil ( as needed)
S&P

Preheat oven 450°
In a big zip lock, put flour and Tony's together and mix well
Put squash in the bag. Shake it to where each one is coated well.

In a large bowl, mix eggs and 2 splashes of milk
On a plate put panko, spread out to where it's flat)
For each of the squash, shake off the excess flour and put it in the eggs, then shake off that excess and put it in the panko. Coat on both sides.
Place on a pan (that has been sprayed with Pam)
( you want to use a pan with a lip in case the oil drips)
After all the squash are on the pan sprinkle with S&P
Drizzle each one with extra virgin olive oil
Cook in the oven for 10 min (or until golden)
Then flip
Cook for 10 min (or until golden)
Take out and place it on paper towels
Salt immediately while its hot!

Yummmmmm

Eel sauce

1/2 cup soy sauce (reduced sodium)
1/4 cup Splenda blend white sugar
1/2 cup mirin (Japanese sweet wine)
***I substituted mirin by: 1/2 cup white wine and 3 tbs of sugar, whisk well, and let it dissolve in the fridge for about 5 min)

Directions

Heat soy sauce, sugar, and mirin into a small saucepan over medium heat. Cook and stir frequently until liquid is reduced to about 3/4 cup.

(If it starts bubbling up like crazy and it looks like a foam--you burnt it)