This is a great dinner. Took about 30-40 minutes from start to finish. I just made this recipe up and it was really yummy!

1 eggplant
1/2 onion
2 celery stalks
2 garlic cloves
1 zucchini
Spaghetti sauce
Brown rice/whole wheat/or gluten free spaghetti noodles
Coconut flour (about 1 cup) and gluten free Panko bread crumbs (about 1/2 cup)
Nutritional yeast or parmesan cheese

Dice onion, celery, garlic, zucchini in small pieces; place in pan with olive oil or coconut oil and sauté for about 5-7 min so they still have a little crunch. Add spaghetti sauce and let simmer.

Mix flour and Panko crumbs together with a favorite Italian seasoning (think basil, garlic powder, onion powder) in a bowl. Cut eggplant in 1/2 inch slices, dip in almond milk or egg (I did almond milk); then dip in mixture of flour, Panko crumbs. Place on foiled cookie sheet and bake on 400-425 for 10 minutes then place on broiler for a few minutes to get a nice crunch. You can also cook on stove with coconut oil if you wanted. I like using the oven because it allows me to make noodles while the eggplant is cooking.

Cook noodles. Place noodles on plate, top with sauce, then eggplant. I sprinkled nutritional yeast on top and parmesan cheese on some. Nutritional yeast is a great substitute for cheese and especially parmesan cheese. It has a cheesy/salty flavor but without the actual cheese or salt. Y’all… This was sooo good!

Enjoy!