Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, vegetarian eggplant parmigiana with a side of spaghetti squash noodles. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Enjoying a vegetarian entrée on Mondays, like this Spaghetti Squash Eggplant Parmesan, will not only help you to eat more vitamins, minerals, antioxidants, and dietary fiber but also help to reduce your risk of cancer, heart disease, and stroke - the nation's leading killer diseases. 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.

Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is something which I have loved my whole life.

To get started with this particular recipe, we have to 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:

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

Remove from oven and let cool. Using a fork, scrape squash into strands. Comfort food almost spells a loaded Eggplant Parmesan. And it is easy enough to make home!

Steps to make Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles:

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.

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. I cut the eggplant into smaller pieces for us so they would fit better in the dish. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Roasted Spaghetti Squash with Eggplant Puttanesca Sauce- a rich, robust vegan meal that is low in carbs, keto and gluten-free!

So that is 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 am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!