Ingredients
2 Small Summer Squash spiraled into noodles
1 Fresh Chunky Tomato Sauce recipe or 1 jar of store-bought sauce
1 Gluten-Free Fried Eggplant recipe
12-ounces Organic Shredded Mozzarella Cheese
1-ounce Organic Grated Parmesan Cheese
Directions
1. Prepare Fresh Chunky Tomato Sauce.
2. Spiral slice squash or alternative into the bottom of the glass baking dish.
3. Preheat the oven to 350 degrees, you may choose to wait until the majority of the eggplant frying is complete depending on the time needed to warm your oven.
4. Prepare Gluten-Free Fried Eggplant.
5. Spread a thin layer of tomato sauce on top of spiral sliced spaghetti squash.
6. Spread a layer of 6 ounces of shredded mozzarella cheese on top of the tomato sauce.
7. Arrange the eggplant evenly on top of the cheese
8. Evenly spread the remaining tomato sauce on top of the eggplant.
9. Cover with remaining 6 ounces of shredded mozzarella and 1 ounce of grated parmesan.
10. Heat in the oven at 350 degrees for 25 to 30 minutes or until golden brown.
11. Allow the casserole to cool slightly before cutting or serving.