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

Hey everyone, welcome to our recipe page. Today I will show you how to make a distinctive dish, Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles Recipe. Enjoying a vegetarian entrée on Mondays, like this Spaghetti Squash Eggplant Parmesan, will not only help you to eat more vitamins, minerals, antioxidants, and dietary fiber but also help to reduce your risk of cancer, heart disease, and stroke - the nation's leading killer diseases. Eggplant parmesan and spaghetti squash pasta: it may be a faux pasta, but it's definitely no faux pas!

You can cook Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles using 9 ingredients and 7 steps. Here is how you achieve that.

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

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

Remove from oven and let cool.Using a fork, scrape squash into strands.Comfort food almost spells a loaded Eggplant Parmesan.And it is easy enough to make home!

Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles instructions

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..

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.Brush cut sides of squash with olive oil and season with salt and pepper, to taste.

Make the easy Chunky pasta sauce or use premade, Make the vegan mozzarella or my nut-free vegan alfredo for topping or use vegan parmesan instead for a quicker option, get the breading station ready, Bread the eggplant slices and bake or pan fry.I cut the eggplant into smaller pieces for us so they would fit better in the dish.Dip eggplant slices in egg, then in bread crumbs.Place in a single layer on a baking sheet.Roasted Spaghetti Squash with Eggplant Puttanesca Sauce- a rich, robust vegan meal that is low in carbs, keto and gluten-free!