Yikes no finished product photo but I can assure you it was excellent! I am a huge proponent of using whatever you have in your fridge and I had only 1 eggplant and some zucchini and to keep it wheat free I used oat bran instead of bread crumbs and it was surprisingly good. I thought it might almost taste too healthy but for us it tasted just great and we got lots of fibre :) smart eh?
Preheat oven to 400 degrees
You'll need:
1 eggplant cut into discs
1 zucchini sliced lengthwise
bowl of oat bran (found in baking sections- We used Roger's brand)
2 eggs (with a dash of milk or soy or water)
sprinkle of herbs, salt and pepper if you like
1 package of spinach defrosted and all the water squeezed out
sliced mushrooms or whatever veg you want to add- cooked
1-2 bottles of spagetti sauce ( I used Classico)
Bag of shredded cheese
Place the veggies in scrambled herby eggs, then dredge in oat bran and place on foil on a tray. You can load up the tray and flip veggies after about 15 minutes for another 10 or so. Keep an eye on it and turn when the veggies start to feel soft with a fork. Remove from oven.
Use a deep dish pan and start to layer your sauce, veggies and cheese and finish off with a layer of cheese. Put sauce and a bit of water on the bottom of the pan and in a single layer place eggplant and zucchini, then sauce, repeat with all ingredients. Add as much cheese as you like, there are no rules.
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