Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, vegetarian eggplant parmigiana with a side of spaghetti squash noodles. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is something which I’ve loved my entire life. They’re nice and they look wonderful.
Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. One-Pot Vegan Pasta with Spicy Sun-Dried Tomato Sauce. This Vegetarian Eggplant Parmesan is easy to make and so delicious.
To get started with this recipe, we have to first prepare a few components. You can have vegetarian eggplant parmigiana with a side of spaghetti squash noodles using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles:
- Make ready 1 Eggplant
- Get 1 Spaghetti Squash
- Take 1/2 tablespoon Salt
- Get 1 tablespoon pepper
- Get Marinara Sauce
- Prepare Eggs
- Make ready 1/2 cup coconut oil
- Make ready to taste Crushed peppers
- Make ready 1 cup seasoned Italian bread crumbs
Heat extra oil in a shallow frypan and fry the eggplant slices until golden on both sides. 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.
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.
Add eggplant in a single layer. Meanwhile, cook spaghetti according to package directions; drain and transfer to a large bowl. In a medium bowl, combine diced Remove eggplant from oven and spoon reserved tomato sauce over top; top with mozzarella cheese. Return eggplant to oven and bake until. Plant-based recipes, menus, cooking tips for vegans & vegetarians.
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