Hey everyone, I hope you are having an incredible day today. Today, we're going 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'm gonna make it a little bit unique. This will be really delicious.
Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is among the favorite food menus that are sought by a lot of people through the internet. If you're the one that wants the recipe information, then this can be a right website page. We convey the steps to how cooking combined with ingredients needed. Make sure you also display related videos as additional information.
To begin with this particular recipe, we have to prepare a few components. You could 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
- Take 1 of Eggplant.
- Get 1 of Spaghetti Squash.
- It's 1/2 tablespoon of Salt.
- Get 1 tablespoon of pepper.
- Prepare of Marinara Sauce.
- Prepare of Eggs.
- Get 1/2 cup of coconut oil.
- Make ready to taste of Crushed peppers.
- You need 1 cup of seasoned Italian bread crumbs.
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..
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