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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vegetarian eggplant parmigiana with a side of spaghetti squash noodles. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is something which I have loved my entire life.

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

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