Zucchini noodles with spaghetti sauce and baked eggplant “parmigiana”

The noodles are just three spiralized zucchinis, easy enough.

For the sauce: saute 1 onion, 2 carrots, and 3 celery stalks in some olive oil. Add in 2 large cloves of garlic and simmer until vegetables are very tender. Deglaze with red wine as needed (up to 1/4 cup). Add 2 28 oz. cans of diced tomatoes. Simmer covered for 15 minutes, then crack the pot top and simmer for another 30 minutes. Add 1 tsp oregano, 2 tsp basil, and 2 tsp parsley. Season with salt and pepper. Turn off heat and pulse gently with an immersion blender. Cover and turn stove on low until ready to serve.

For the eggplant: preheat oven to 375 and prepare a baking sheet (or 2) with a light coating of oil. Slice the eggplant into thin rounds (about 1/4 inch thick). Lightly oil each side of the eggplant and place on the baking sheet. Bake 10 minutes, then flip over. Prepare 1/4 cup of nutritional yeast and mix together with a little salt, pepper, basil, and oregano—set aside. Bake another 10 minutes, then flip over. This time, sprinkle a generous coating of the nutritional yeast mixture on the tops of the slices. Bake a final 10 minutes. Serve and enjoy.

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