Easiest Way to Make Perfect Vegetarian Eggplant Parmigiana with a Side of Spaghetti Squash Noodles is free HD wallpaper. This wallpaper was upload at February 3, 2021 upload by corel in .

Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles. Dip in the beaten egg until well coated. Cover each eggplant slice evenly with homemade bread crumbs on both sides. Place each breaded eggplant cutlet on the foil lined baking sheet.

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. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. You can have Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles using 9 ingredients and 7 steps. Here is how you cook that.

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

  1. You need 1 of Eggplant.
  2. You need 1 of Spaghetti Squash.
  3. It’s 1/2 tablespoon of Salt.
  4. Prepare 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. It’s to taste of Crushed peppers.
  9. It’s 1 cup of seasoned Italian bread crumbs.

You want them to brown nicely. Spread a layer of tomato sauce over squash and top with eggplant. Layer the remaining squash strands on top of the eggplant and cover with another layer of sauce. Add a second layer of eggplant and top with tomato sauce and mozzarella cheese.

Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles step by step

  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..

While squash is cooking prepare veggies. Prepare a baking sheet with parchment paper. While the Spaghetti squash is roasting, make the flavorful Eggplant Puttanesca Sauce! Sauce the onion, eggplant, garlic, red pepper and and the spices and then add the capers and olives. Make sure to taste and adjust the seasonings so this is flavorful and robust.

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