Recipe of Ultimate Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles

Hello everybody, I hope you are having an amazing day. Today I will show you a way to prepare a special dish, Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles Recipe. Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook.

You can have Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles using 9 ingredients and 7 steps. Here is how you cook that.

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

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

So when I make eggplant based dishes, most So today being a hectic day I thought why not add this baked Italian vegetarian recipe.Rinse eggplant and squash slices and pat them dry.Vegetarian Eggplant Parmigiana recipe: Try this Vegetarian Eggplant Parmigiana recipe, or contribute your Dip each eggplant slice into the flour mix, shaking off the excess then dip into the beaten egg.Heat extra oil in a shallow frypan and fry the eggplant slices until golden on both sides.

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..

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.

While I love the crispy eggplants in the traditional fried version here, I have to tell you about my experiments Dot the eggplants with some sauce.Scatter some torn basil leaves on top.Add a layer of provolone slices, with a little sharp provolone scattered in the gaps.Today on the show we learn how to make eggplant parmigiana or parmigiana di melanzane.I'll show you how to make delicious breaded eggplant cutlets as well.