Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, vegetarian eggplant parmigiana with a side of spaghetti squash noodles. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can 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 Eggplant
- Get 1 Spaghetti Squash
- Prepare 1/2 tablespoon Salt
- Take 1 tablespoon pepper
- Take Marinara Sauce
- Take Eggs
- Make ready 1/2 cup coconut oil
- Prepare to taste Crushed peppers
- Make ready 1 cup seasoned Italian bread crumbs
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. Roasted Spaghetti Squash with Eggplant Puttanesca Sauce- a rich, robust vegan meal that is low in carbs, keto and gluten-free!
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.
A simple easy dinner that is healthy and delicious! 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.
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