Tips for Experienced Cooks
For an exquisite twist, consider roasting additional vegetables like bell peppers and mushrooms to add more depth to the dish, ensuring a broader spectrum of flavors and textures. Experiment with different types of cheese for the topping, such as mozzarella for a more gooey texture or smoker gouda for a deeper flavor profile. When making the béchamel sauce, try using a dash of white wine for an aromatic lift. Always taste and adjust the seasoning levels throughout the cooking process to ensure a balanced flavor in every layer.
Step 1: Preheat oven and prepare baking sheets
Preheat the oven to 400°F. Line two baking sheets with parchment paper.
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Step 2: Roast the zucchini and eggplant
Arrange the zucchini and eggplant slices on the prepared baking sheets. Brush both sides with olive oil and season with salt and pepper. Roast for 20-25 minutes, flipping once halfway through, until tender and lightly browned.
- Zucchini (sliced)
- Eggplant (sliced)
- 2-3 tablespoons olive oil
- Salt and pepper (to taste)
Step 3: Prepare the tomato sauce
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes, until softened. Add the diced tomatoes, oregano, basil, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened.
- 2 tablespoons olive oil
- 1 onion (diced)
- 3-4 cloves garlic (minced)
- 1 (14.5 oz) can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper (to taste)
Step 4: Make the béchamel sauce
In a small saucepan, melt the butter over medium heat. Whisk in the almond flour and cook for 1-2 minutes, until lightly browned. Gradually whisk in the almond milk, nutmeg, and salt. Cook for 5-7 minutes, whisking constantly, until the sauce has thickened. Remove from heat and whisk in the beaten egg.
- 2 tablespoons butter
- 2 tablespoons almond flour
- 1 cup almond milk
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 egg (beaten)
Step 5: Assemble and bake the dish
In a 9x13 inch baking dish, layer the roasted zucchini and eggplant slices. Pour the tomato sauce on top and spread evenly. Sprinkle with chopped parsley and mint. Pour the béchamel sauce on top and spread evenly. Sprinkle with grated Parmesan cheese. Bake for 25-30 minutes, until the top is golden brown and bubbly. Let cool for 10 minutes before serving.
- Roasted zucchini and eggplant from step 2
- Tomato sauce from step 3
- 2 tablespoons chopped parsley
- 2 tablespoons chopped mint
- Béchamel sauce from step 4
- 1/2 cup grated Parmesan cheese
Meat, Eggs, & Dairy
- 1 whole egg
Pantry Items
- 1/4 cup parmesan cheese
- 2 tablespoons butter
- 1/4 cup olive oil
- 1 can diced tomatoes
- 2 cups almond milk
- 1/4 cup almond flour
Fresh Produce & Herbs
- 2 medium zucchini
- 1 whole eggplant
- 1 whole onion
- 1/4 cup fresh parsley
- 1/4 cup fresh mint
Seasonings & Spices
- 1/2 clove garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
