Ingredients:
- 3 + 3 tbsp extra virgin olive oil
- 1 large eggplant, thinly sliced, disk shaped
- 1 large Vidalia or yellow onion
- 5 tomatoes, thick sliced (~ ½ inch)
- 4 zucchinis trimmed and sliced (~ ½ inch)
- 2 large russet potatoes, sliced in disk shape
- 6 tbsp, breadcrumbs (ie panko)
- 3-4 tbsp nutritional yeast
- 3 tbsp dry oregano
- 3 tbsp dry thyme
- 2 garlic cloves diced
- sea salt & ground black pepper
Preheat over to 400 degrees F. In a skillet, over medium heat, sauté 3 tbsp extra virgin olive oil, diced onion, eggplant and garlic for 8 minutes. Spread the mixture in a large baking dish. Layer the potatoes, zucchini and tomatoes alternating layers. Top each layer with sea salt, pepper, oregano and thyme. Once at the top layer, pour a ½ cup of water to the pan, drizzle with about 3 tbsp of olive oil, breadcrumbs, sprinkle of nutritional yeast. Place in the oven for 45 minutes or until the top has browned.
