Step 1

For spaghetti squash: Preheat oven to Cut squash lengthwise and scoop out the seeds. Place face-down on a foil-lined baking sheet. Bake for 35 minutes until tender. Reduce oven temp to 375 to preheat for the casserole.

Step 2

Meanwhile, mix the eggs together in a shallow dish. Mix the almond flour, salt, pepper, nutritional yeast, and herbs together in another shallow bowl.

Step 3

Heat the avocado oil in a large skillet over medium high heat. Dip the eggplant rounds first in the egg, then coat in the almond flour mixture, then add to the hot pan.

Step 4

Cook the rounds for 2 minutes each side, then move to a paper-towel lined plate. Work in batches until they are all done. Set aside.

Step 5

Layer a 9x13 casserole dish, starting with 1/3 of the sauce as the bottom layer. Add 1 half of the spaghetti squash contents as the next layer, then add some eggplant rounds. Repeat and top everything with the remaining sauce.

Step 6

Bake at 375 for 25-30 minutes. Enjoy!