- 1 Medium Zucchini
- 1/2 Eggplant
- 3 Roma Tomatoes
- 1 Medium Red Onion
- 1 Teaspoon Italian Seasoning
- 1/2 Teaspoon Basil (fresh or dried)
- 1 Tablespoon Olive Oil
- Salt and Pepper (to taste)
- 1 Tablespoon Nutritional Yeast
- 1 Teaspoon Almond Flour
- 1 Teaspoon Coconut Flour
- 1 Teaspoon Garlic Powder
- About 1-2 Cups Marinara Sauce (store bought, or my quick homemade version)
Have you ever seen the movie Ratatouille with the little mouse in France? Well their famous Ratatouille dish inspired me to try to recreate it, with a little crispy finish! It tasted great, and its good for you. Heres how:
- Preheat the oven to 375 degrees and take out a baking dish. Mine was about 9x5 but really whatever you have on hand will work (you might just have to alter the amount of ingredients needed).
- Place marinara sauce on bottom of baking dish. Feel free to use more marinara if you like a saucy dish or if your baking dish is larger than 9x5.
- Slice eggplant and onion in about 1/4-1/2 thickness then cut into quarters (cutting them in quarters will make the size comparable to the zucchini and tomatoes). Slice tomatoes and zucchini with same thickness.
- Arrange the eggplant, onion, tomatoes, and zucchini by layering them on top of each other and place into baking dish.
- Once arranged, sprinkle with your Italian seasoning, basil, olive oil, salt, and pepper.
- Bake for about 15-20 minutes.
- After your timer goes off, sprinkle on your nutritional yeast, coconut flour, almond flour, and garlic powder and bake for an additional 15-20 minutes, until the top starts to brown.
Let it cool slightly before serving. Feel free to top with extra nutritional yeast and seasonings to make the dish fit your taste buds. Bon appetite!