This Vegetarian Eggplant Parmesan is easy to make and so delicious.
It's a lot like lasagna only made with healthy eggplant.
Never liked eggplant parmigiana before like this.
Ingredients of Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles
- You need of Eggplant.
- You need of Spaghetti Squash.
- It's of Salt.
- It's of pepper.
- Prepare of Marinara Sauce.
- You need of Eggs.
- Prepare of coconut oil.
- Prepare of Crushed peppers.
- It's of seasoned Italian bread crumbs.
Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles step by step
- 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..
Use a large spoon to scrape out the Place on the squash on the lower rack in the oven and the eggplant and mushrooms on the top rack. 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.
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