Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, vegetarian eggplant parmigiana with a side of spaghetti squash noodles. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is something which I have loved my whole life. They’re fine and they look wonderful.
Enjoying a vegetarian entr??e 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. Comfort food almost spells a loaded Eggplant Parmesan. And it is easy enough to make home!
To get started with this particular recipe, we must 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 that.
The ingredients needed to make Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles:
- Take 1 Eggplant
- Prepare 1 Spaghetti Squash
- Take 1/2 tablespoon Salt
- Get 1 tablespoon pepper
- Get Marinara Sauce
- Prepare Eggs
- Take 1/2 cup coconut oil
- Get to taste Crushed peppers
- Get 1 cup seasoned Italian bread crumbs
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. Roasted Spaghetti Squash with Eggplant Puttanesca Sauce- a rich, robust vegan meal that is low in carbs, keto and gluten-free! A simple easy dinner that is healthy and delicious!
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.
This flavorful recipe for Roasted Spaghetti Squash with Eggplant Puttanesca, is not only gluten-free, it's vegan too. I love this for its rich, robust flavors, holding its own next to big, bold red wines, and it's. 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.
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