Italian Veggie Bake


1 Cali’flour Foods Crust
1 lb Japanese eggplant, cut diagonally into ¼“ thick slices
1 lb zucchini, cut diagonally into ¼” thick slices
Cooking spray
1 lb large beefsteak tomatoes, peeled, seeded, and cut into ¼” thick slices
1 ½ T olive oil, divided
¼ t salt, divided
¼ t freshly ground black pepper, divided
1 c grated fresh Parmesan cheese
2 T chopped fresh flat-leaf parsley
2 T chopped fresh oregano
1 ½ t chopped fresh thyme
2 garlic cloves, minced
¼ c chicken broth

Italian Veggie Bake

Prepare Dish

Preheat oven to 375. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Lightly coat vegetables with cooking spray. Bake at 375 for 15 min. Remove from oven. In an 11 x 7” glass or ceramic baking dish coated with cooking spray, arrange half of eggplant in a single layer. Next, top with half of zucchini and half tomatoes. Drizzle 2 ¼ t of oil evenly over vegetables. Sprinkle vegetables evenly with ⅛ t each of salt and black pepper. Place crust in a food processor; process until coarse crumbs achieved. Add cheese, parsley, oregano, thyme, and garlic; process until combined. Sprinkle half of crumb mixture evenly over tomato layer. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and crumb mixture. Pour broth over top. Bake at 375 for 1 hour or until vegetables are tender and topping is browned. Remove from oven. Garnish with herbs. Serve and enjoy!

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