How to Prepare Perfect Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles

Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles. 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. Brush cut sides of squash with olive oil and season with salt and pepper, to taste. Remove from oven and let cool.

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. Don't settle for limp, boring salad or frozen garlic bread on the side of your spaghetti dinner. From crisp vegetables to classic antipasto such as bruschetta, we have you covered. 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.

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

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

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! This flavorful recipe for Roasted Spaghetti Squash with Eggplant Puttanesca, is not only gluten-free, it's vegan too. I love this for its rich, robust flavors, holding its own next to big, bold red wines, and it's.

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..

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. Spray baking sheet with olive oil spray and place squash cut sides down on sheet. I cut the eggplant into smaller pieces for us so they would fit better in the dish.

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