Zucchini, eggplant, tomato, and basil layer together to become a standout vegetarian dish. Perfectly suited for both lunch or dinner, this is a major crowd pleaser!
1 large eggplant or two small, organic
1 large zucchini or two small, organic
2 large garden tomatoes, organic
5 basil leaves
1 bagged shredded mozzarella or large ball fresh mozzarella
1 cup gluten-free breadcrumbs (we love Ian’s brand)
½ cup Organic canola and olive oil combination
Heat oven to 350 degrees
Thinly slice eggplant and zucchini lengthwise, leaving skin on
Thinly slice the tomatoes in large discs
Prepare two bowls: one with the eggs slightly beaten, one with the GF bread crumbs
Over medium heat, Heat a small amount of oil in bottom of frying pan.
It should not be too deep as you don’t want to drench the veggies in oil.
Dip the eggplant/ zucchini pieces in egg and then in breadcrumbs.
Brown each side of the vegetables and then transfer to paper-towel lined plate
When all pieces are lightly fried, you can start the layering process.
In large rectangular baking dish, layer eggplant to cover bottom of dish
Next layer zucchini, then tomato.
Sprinkle with cheese
Repeat until all veggies used
Cut basil with scissors to form ribbons and sprinkle on top layer
Bake for 10-15 minutes until cheese is melted
Gardens and farmstands are filled with zucchini, eggplants and tomatoes right now. This dish is a favorite every summer! I have yet to meet someone who doesn’t love this meal! Leaving the skin on the veggies really ups the fiber and nutrient content. Take a break from BBQ meats and indulge in this delectable, hearty dish. Yum!
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