Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, vegetarian eggplant parmigiana with a side of spaghetti squash noodles. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Eggplant parmesan and spaghetti squash pasta: it may be a faux pasta, but it's definitely no faux pas! Serve this pairing to your friends for the tastiest, most mouth-watering vegetarian meal. The soft texture of squash makes it a perfect candidate for pasta.
Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have vegetarian eggplant parmigiana with a side of spaghetti squash noodles using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles:
- Make ready Eggplant
- Take Spaghetti Squash
- Take Salt
- Prepare pepper
- Prepare Marinara Sauce
- Get Eggs
- Make ready coconut oil
- Take Crushed peppers
- Get seasoned Italian bread crumbs
Remove from oven and let cool. Using a fork, scrape squash into strands. Eggplant Parmesan Pasta Casserole has all the traditional flavors of the Italian comfort food classic without all the work of breading and frying. If you enjoy eggplant parm or are just looking for a simple meatless meal the entire family will enjoy, but don't want to spend all day in the kitchen, this baked noodle dish is the answer.
Steps 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.
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. Roasted Spaghetti Squash with Eggplant Puttanesca Sauce- a rich, robust vegan meal that is low in carbs, keto and gluten-free! A simple easy dinner that is healthy and delicious!
So that’s going to wrap this up with this exceptional food vegetarian eggplant parmigiana with a side of spaghetti squash noodles recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
