Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles

Name: Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 Eggplant; 1 Spaghetti Squash; 1/2 tablespoon Salt; 1 tablespoon pepper; Marinara Sauce; Eggs; 1/2 cup coconut oil; to taste Crushed peppers; 1 cup seasoned Italian bread crumbs

PhenomenalCook2000 @cook_5241494

Great Italian dish that's vegetarian and delicious.

PhenomenalCook2000 @cook_5241494

Great Italian dish that's vegetarian and delicious.

Saved

Ingredients

45 mins

6 servings

1Eggplant
1Spaghetti Squash
1/2 tablespoonSalt
1 tablespoonpepper
Marinara Sauce
Eggs
1/2 cupcoconut oil
to tasteCrushed peppers
1 cupseasoned Italian bread crumbs

Saved

Steps

45 mins

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.