Easiest Way to Make Tasty Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles

Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles. 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.

With spaghetti squash on my mind thanks to the excitement of the viral post, I decided to channel my Italian roots last night for dinner and cook up a simple spaghetti squash version of Parmigiana - a baked Italian dish traditionally. Follow these simple directions for how to make easy spaghetti squash noodles! Not only are spaghetti squash noodles a good pasta substitute, it's a really. You can cook 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. It's 1 of Eggplant.
2. You need 1 of Spaghetti Squash.
3. Prepare 1/2 tablespoon of Salt.
4. You need 1 tablespoon of pepper.
5. You need of Marinara Sauce.
6. You need of Eggs.
7. You need 1/2 cup of coconut oil.
8. Prepare to taste of Crushed peppers.
9. It's 1 cup of seasoned Italian bread crumbs.

Cut the spaghetti squash lengthwise (note: this may seem impossible, but keep working at it and don't cut yourself). Vegetarian Eggplant Parmigiana recipe: Try this Vegetarian Eggplant Parmigiana recipe, or contribute Heat extra oil in a shallow frypan and fry the eggplant slices until golden on both sides. Continue frying all the eggplant slices. Spaghetti squash is popular with all kinds of healthy eaters, and for good reason: When this hearty yellow squash is cooked, the flesh can be pulled into noodle-like For a variation on this famous pasta dish, toss the squash with crisp bacon or pancetta, peas and olive oil, and top with a fried egg.

Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles instructions

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..

Looking for a new weeknight vegetarian dinner idea that's super simple? Well go no further. - by Kim Meredith. Heat oil in a large, non-stick frying pan over a medium heat. Add eggplant in a single layer. Make ahead: The spaghetti squash strands can be stored in an airtight container in the fridge for up to a week.