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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, vegetarian eggplant parmigiana with a side of spaghetti squash noodles. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is something which I’ve loved my whole life.

To begin with this particular recipe, we must 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. Take 1 Spaghetti Squash
  3. Prepare 1/2 tablespoon Salt
  4. Make ready 1 tablespoon pepper
  5. Take Marinara Sauce
  6. Prepare Eggs
  7. Prepare 1/2 cup coconut oil
  8. Take to taste Crushed peppers
  9. Prepare 1 cup seasoned Italian bread crumbs
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.

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 reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!