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

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. Cut the spaghetti squash lengthwise (note: this may seem impossible, but keep working at it and don't cut yourself). Looking for a new weeknight vegetarian dinner idea that's super simple?

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..

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. Divide the squash among four plate and top with sauce.