Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special 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 bit unique. This is gonna smell and look delicious.
One-Pot Vegan Pasta with Spicy Sun-Dried Tomato Sauce. This Vegetarian Eggplant Parmesan is easy to make and so delicious. It's a lot like lasagna only made with healthy eggplant.
Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is something that I’ve loved my entire life.
To begin with this particular recipe, we have to 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 can achieve it.
The ingredients needed to make Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles:
- Take 1 Eggplant
- Prepare 1 Spaghetti Squash
- Get 1/2 tablespoon Salt
- Make ready 1 tablespoon pepper
- Take Marinara Sauce
- Take Eggs
- Get 1/2 cup coconut oil
- Get to taste Crushed peppers
- Prepare 1 cup seasoned Italian bread crumbs
Eggplant parmigiana with spaghetti - download this royalty free Stock Photo in seconds. This parmigiana is well suited to red wine and the brisk weather of late September, when eggplant, zucchini and summer squash Trim the stems from the eggplant and squash. Spread the slices on one or more cooling racks, dust with salt. The eggplant parmigiana is even better reheated the next day for lunch.
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.
Serve with a green salad and fresh bread. A tasty vegetarian twist on the classic, this Spaghetti Squash Parmesan is a total win for dinner as a main dish or a side dish. Imagine everything that's amazing about chicken parmesan in spaghetti squash form. Tender strands of spaghetti squash are twirled with a trio of. Cut the spaghetti squash lengthwise (note: this may seem impossible, but keep working at it and don't cut yourself).
So that is going to wrap this 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 will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
