Directions

• Cut all the vegetables length wise.  The eggplant salt and let it sweat for 1 hour.  Rinse the eggplant thoroughly and pat it dry.   
• Place aquafaba and bread crumbs in separate bowls.  Take each vegetable, dip it I aquafaba, then bread crumb and place it on a baking pan.  Spray oil lightly on the vegetables to bake. 
• Bake each vegetables separately at 350 degree F for 20 minutes or until golden brown – eggplant first, then the peppers, then zucchinis. 
• While the vegetables are baking – make the bechamel sauce.  In a sauce pan, boil the milk, add butter, flour, nutmeg and the cheese.  Keep stirring until the liquid thickens. 
• Grease 9 x 13 baking pan – I always use Walton non-stick pans.   
• At the bottom lightly spread truff pasta sauce.  Layer each baked vegetable one on top of the other in the pan.   
• At the top, spread the tuff pasta sauce.   
• Spread the Bechamel sauce and bake it for 30 minutes or until done at 350 degrees F.