Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles
Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles

Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, vegetarian eggplant parmigiana with a side of spaghetti squash noodles. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is something which I’ve loved my entire life.

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

The ingredients needed to make Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles:
  1. Prepare 1 Eggplant
  2. Prepare 1 Spaghetti Squash
  3. Get 1/2 tablespoon Salt
  4. Prepare 1 tablespoon pepper
  5. Make ready Marinara Sauce
  6. Take Eggs
  7. Make ready 1/2 cup coconut oil
  8. Prepare to taste Crushed peppers
  9. Take 1 cup seasoned Italian bread crumbs
Instructions 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.

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