Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, vegetarian eggplant parmigiana with a side of spaghetti squash noodles. It is one of my favorites. For mine, I’m gonna make it a 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 in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is something that I have loved my whole life. They are fine and they look wonderful.
Enjoying a vegetarian entrée 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. Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like and place in a large pasta bowl. Pour desired amount of sauce over the squash noodles and toss gently.
To begin with this recipe, we have to prepare a few ingredients. You can cook 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:
- Make ready Eggplant
- Get Spaghetti Squash
- Get Salt
- Prepare pepper
- Prepare Marinara Sauce
- Prepare Eggs
- Prepare coconut oil
- Make ready Crushed peppers
- Take 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. Brush cut sides of squash with olive oil and season with salt and pepper, to taste. Remove from oven and let cool.
Instructions 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.
Using a fork, scrape squash into strands. Comfort food almost spells a loaded Eggplant Parmesan. And it is easy enough to make home! Make the easy Chunky pasta sauce or use premade, Make the vegan mozzarella or my nut-free vegan alfredo for topping or use vegan parmesan instead for a quicker option, get the breading station ready, Bread the eggplant slices and bake or pan fry. I cut the eggplant into smaller pieces for us so they would fit better in the dish.
So that is going to wrap this up with this special food vegetarian eggplant parmigiana with a side of spaghetti squash noodles recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at 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!
