Recipe: Perfect Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles

Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles. 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. Lastly but the Squash on the side and top with cheese. Baked Spaghetti Squash Parmigiana. by Chocolate Covered Katie.

Cut squash in half, scrape out seeds with a spoon and place open side down, on a parchment-lined baking sheet in the. Rinse eggplant and squash slices and pat them dry. One-Pot Vegan Pasta with Spicy Sun-Dried Tomato Sauce. You can have Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles

1. Prepare 1 of Eggplant.
2. You need 1 of Spaghetti Squash.
3. Prepare 1/2 tablespoon of Salt.
4. It's 1 tablespoon of pepper.
5. You need of Marinara Sauce.
6. Prepare of Eggs.
7. You need 1/2 cup of coconut oil.
8. You need to taste of Crushed peppers.
9. Prepare 1 cup of seasoned Italian bread crumbs.

This Vegetarian Eggplant Parmesan is easy to make and so delicious. It's a lot like lasagna only made with healthy eggplant. Never liked eggplant parmigiana before like this. Cut the spaghetti squash lengthwise (note: this may seem impossible, but keep working at it and don't cut yourself).

Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles step by step

1. Wash both eggplant and squash then cut squash in half longways and take seeds out..
2. 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..
3. Next preheat oven to 400 degrees and put them face down for 40 min..
4. Season eggs with 1/2 tsp of the following: salt, pepper, italian seasoning. Next slice eggplant into 1/4 inch thick rounds..
5. 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..
6. 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..
7. 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..

Use a large spoon to scrape out the Place on the squash on the lower rack in the oven and the eggplant and mushrooms on the top rack. Make ahead: The spaghetti squash strands can be stored in an airtight container in the fridge for up to a week. Divide the squash among four plate and top with sauce. You can also use chicken sausage, regular ground turkey or sausage, or ground beef. Vegetarian Eggplant Parmigiana recipe: Try this Vegetarian Eggplant Parmigiana recipe, or contribute your Dip each eggplant slice into the flour mix, shaking off the excess then dip into the beaten egg.