Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, vegetarian eggplant parmigiana with a side of spaghetti squash noodles. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is something that I’ve loved my whole life.
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.
To begin with this recipe, we must prepare a few components. 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:
- Prepare 1 Eggplant
- Take 1 Spaghetti Squash
- Take 1/2 tablespoon Salt
- Make ready 1 tablespoon pepper
- Get Marinara Sauce
- Make ready Eggs
- Prepare 1/2 cup coconut oil
- Get to taste Crushed peppers
- Prepare 1 cup seasoned Italian bread crumbs
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. Eggplant parmesan and spaghetti squash pasta: it may be a faux pasta, but it's definitely no faux pas!
Steps to make Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles:
- Wash both eggplant and squash then cut squash in half longways and take seeds out.
- 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.
- Next preheat oven to 400 degrees and put them face down for 40 min.
- Season eggs with 1/2 tsp of the following: salt, pepper, italian seasoning. Next slice eggplant into 1/4 inch thick rounds.
- 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.
- 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.
- 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.
Add a second layer of eggplant and top with tomato sauce and mozzarella cheese. Eggplant parmesan and spaghetti squash pasta: it may be a faux pasta, but it's definitely no faux pas! Serve this pairing to your friends for the tastiest, most mouth-watering vegetarian meal. The soft texture of squash makes it a perfect candidate for pasta. Since its flavor is very subtle, it also goes really well with any pasta sauce.
So that’s going to wrap it up with this special food vegetarian eggplant parmigiana with a side of spaghetti squash noodles recipe. Thank you very much for your time. I am confident that you can make this at home. There’s 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 family, friends and colleague. Thanks again for reading. Go on get cooking!
