Preheat oven to 425 degrees.

To create bread crumbs, add three slices of gluten-free bread to baking sheet and bake approx 10 minutes or until well toasted, remove and allow to cool completely. Once cooled, use hands to break and crumble bread creating small crumbs. While bread is still on baking sheet, add dried parsley, basil, garlic powder, onion powder and thyme, toss and mix until well blended, set aside.

Meanwhile, spray two large baking sheets with coconut oil cooking spray, and lay out eggplant, zucchini, and sweet potato slices in single layer, slightly overlapping if needed. Sprinkle all with salt and pepper and bake at 425 degrees for 15 minutes or until tender.

While the sliced veggies bake, add diced onion and garlic to medium pan on stove, cooking over medium heat for 2-3 minutes or until onions become translucent. Add the diced tomatoes and cook another 3-4 minutes.

Stir in 1 tbsp dried parsley, 1 tbsp dried basil, and coconut sugar and cook another 1-2 minutes.

Remove onion and tomato mixture from heat, then stir in Parmesan cheese.

Prepare 9x13 baking dish with coconut oil cooking spray, then line bottom of dish with cooked eggplant, top with 1/3 tomato mixture, 1/3 mozzarella cheese, and 1 ounce aged cheddar. Then layer zucchini and repeat process - 1/3 tomato mixture, 1/3 mozzarella cheese, and 1 ounce aged cheddar. Finally layer sweet potatoes, and repeat process one more time using the last 1/3 tomato mixture, 1/3 mozzarella cheese, and 1 ounce aged cheddar. Top with bread crumbs and bake for 15 minutes. Top with chopped fresh basil and serve hot.