Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
To create breadcrumbs, add
Gluten-Free Bread (3 slices)
to baking sheet and bake for approximately 10 minutes or until well toasted, remove and allow to cool completely.
Step 3
Once cooled, use hands to break the bread to create small crumbs. While the bread is still on the baking sheet, add
Dried Parsley (as needed)
,
Dried Basil (1 g)
,
McCormick® Garlic Powder (as needed)
,
Onion Powder (as needed)
,
Dried Thyme (as needed)
and toss. Set aside.
Step 4
Slice
Japanese Eggplants (2)
,
Zucchini (3)
, and
Sweet Potato (1)
into thin layers.
Step 5
Spray two large baking sheets with coconut oil cooking spray and lay out eggplant, zucchini, and sweet potato in a single layer, overlapping if needed.
Step 6
Sprinkle all that with salt and pepper and bake at 425 degrees F (220 degrees C) for 15 minutes or until tender.
Step 7
While the veggies bake, add
Onions (150 g)
and
Garlic (2 cloves)
to a medium pan, cooking over medium heat for 2-3 minutes or until onions become translucent.
Step 8
Add
Tomatoes (540 g)
and cook for another 3-4 minutes.
Step 9
Stir in
Dried Parsley (2 g)
,
Dried Basil (4 g)
and
Coconut Sugar (15 g)
and cook for another 1-2 minutes.
Step 10
Remove onion and tomato mixture from heat, then stir in
Parmesan Cheese (20 g)
.
Step 11
Prepare a 9x13 baking dish with coconut oil cooking spray, then line bottom of dish with cooked eggplant, top with 1/3 tomato mixture, 1/3
Shredded Mozzarella Cheese (85 g)
, and 1 ounce
Light Aged Cheddar (85 g)
.
Step 12
Then layer zucchini and repeat the process. Finally layer sweet potatoes, and repeat process one more time using the last 1/3 tomato mixture, 1/3 mozzarella cheese, and 1 ounce aged cheddar.
Step 13
Top with bread crumbs and bake for 15 minutes. Top with
Fresh Basil (to taste)
and serve hot.
