Ingredients:
- 2 Tbsp EVOO
- 1 medium eggplant; cut 1/2" thick
- 1 large zucchini; cut thin w/ mandolin
- 1 medium onion; cut thin w/ mandolin
- 3/4c shredded mozzarella
- tomato sauce*
- 2 yellow bell peppers; thinly sliced
- 1 box unthawed spinach; or fresh
- 3/4c shredded mozzarella
- 1/4c fresh basil; cut
- 1/2tsp pepper; or more
*For tomato sauce, combine 14oz can of diced Italian tomatoes, 6oz can tomato paste, 1c water, and 1-2 cloves garlic (minced)
Preheat oven to 450 degrees.
Coat bottom of an 11" x 15" glass baking dish with EVOO. Next, layer the ingredients as listed above. Bake for 30min or more if you like a dark crust.
Serves 6-8


