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

Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles. While the spaghetti squash is cooking, prepare another foil-lined baking sheet. Dip in the beaten egg until well coated. Cover each eggplant slice evenly with homemade bread crumbs on both sides.

The soft texture of squash makes it a perfect candidate for pasta. Since its flavor is very subtle, it also goes really well with any pasta sauce. Dip eggplant slices in egg, then in bread crumbs. You can cook Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles using 9 ingredients and 7 steps. Here is how you cook it.

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

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

Place in a single layer on a baking sheet. You want them to brown nicely. Easy Eggplant Parmesan Pasta — silky eggplant, savory O Organics Sundried Tomato Pesto and toasty, O Organics Seasoned Croutons come together with minimal effort in this light, easy eggplant parm pasta featuring O Organics Penne Rigate Pasta. Plus, my very favorite trick for roasting eggplant with Best Foods Mayo. (Yes, mayo!!

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..

Arrange in a circular pattern in a colander and place in the sink to draw out the bitter taste of the eggplant. Slice spaghetti squash in half (lengthwise), and use a spoon to remove the seeds and filling. Spray the cut side of the squash with olive oil spray, season with salt and pepper. Place the squash, cut side done, onto a baking sheet lined with aluminum foil or parchment paper. For even more flavor, the spaghetti squash is sautéed for slight caramelization and seasoned with salt, Italian herbs, garlic powder, and optional red pepper flakes for heat.