Recipe of Favorite Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, vegetarian eggplant parmigiana with a side of spaghetti squash noodles. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Dip sliced eggplant into egg mixture then into bread crumbs and immerse into hot coconut oil until golden brown. Continue process until all eggplant is done. Take cooked spaghetti squash and flip right side up take a fork and begins the shredding it will begin to look like short spaghetti strands. Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles instructions Wash both eggplant and squash then cut squash in half longways and take seeds out.

Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have vegetarian eggplant parmigiana with a side of spaghetti squash noodles using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles:

1. Get 1 Eggplant
2. Prepare 1 Spaghetti Squash
3. Take 1/2 tablespoon Salt
4. Take 1 tablespoon pepper
5. Make ready Marinara Sauce
6. Make ready Eggs
7. Take 1/2 cup coconut oil
8. Make ready to taste Crushed peppers
9. Prepare 1 cup seasoned Italian bread crumbs

While the spaghetti squash is cooking, prepare another foil-lined baking sheet. Dip in the beaten egg until well coated. Cover each eggplant slice evenly with homemade bread crumbs on both sides. Place the spaghetti squash cut-side down on a lightly oiled baking sheet, and place it in the oven along with the eggplant parmigiano.

Steps to make Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles:

1. Wash both eggplant and squash then cut squash in half longways and take seeds out.
2. Then season squash with a drizzle of olive oil 1/2 tsp of pepper and 1/2 tablespoon of salt on inside of both halves of squash inside.
3. Next preheat oven to 400 degrees and put them face down for 40 min.
4. Season eggs with 1/2 tsp of the following: salt, pepper, italian seasoning. Next slice eggplant into 1/4 inch thick rounds.
5. Heat coconut oil in a deep skillet. Dip sliced eggplant into egg mixture then into bread crumbs and immerse into hot coconut oil until golden brown. Continue process until all eggplant is done.
6. Take cooked spaghetti squash and flip right side up take a fork and begins the shredding it will begin to look like short spaghetti strands. I like to use the same pan I baked it in to shred it. I season it with salt pepper and Italian seasoning top with marinara, mix and set aside.
7. Then serve by putting 2 eggplants overlapping each other top with marinara and cheese. Lastly but the Squash on the side and top with cheese.

Cover each eggplant slice evenly with homemade bread crumbs on both sides. Place the spaghetti squash cut-side down on a lightly oiled baking sheet, and place it in the oven along with the eggplant parmigiano. Spread a layer of tomato sauce over squash and top with eggplant. Layer the remaining squash strands on top of the eggplant and cover with another layer of sauce. Add a second layer of eggplant and top with tomato sauce and mozzarella cheese.

So that’s going to wrap this up with this special food vegetarian eggplant parmigiana with a side of spaghetti squash noodles recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!