INGREDIENTS
1
medium onion, chopped
1 tsp
minced garlic
1 lb
mushrooms, chopped
1 28 ounce can
crushed tomatoes
3 tbsp
fresh basil, chopped and divided
1/2 tsp
apple cider vinegar
1/2 tsp
dried oregano
salt + pepper
1
eggplant
4
medium zucchini
1 15 ounce container
fat free ricotta (feel free to use vegan ricotta)
1
egg, or 1 tablespoon Ener-g egg replacer mixed with 2 tablespoons water
2 tbsp
nutritional yeast or shredded parmesan
1/4 cup
shredded cheese