Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, vegetarian eggplant parmigiana with a side of spaghetti squash noodles. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
This parmigiana is well suited to red wine and the brisk weather of late September, when eggplant, zucchini and summer squash are still in the farmers' market The dish can be prepared in Trim the stems from the eggplant and squash. Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook.
Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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:
- Take 1 Eggplant
- Get 1 Spaghetti Squash
- Make ready 1/2 tablespoon Salt
- Get 1 tablespoon pepper
- Make ready Marinara Sauce
- Make ready Eggs
- Make ready 1/2 cup coconut oil
- Make ready to taste Crushed peppers
- Prepare 1 cup seasoned Italian bread crumbs
Today on the show we learn how to make eggplant parmigiana or parmigiana di melanzane. I'll show you how to make delicious breaded eggplant cutlets as well. Spaghetti Squash with Sage and Garlic. Roasted Spaghetti Squash with Eggplant Puttanesca Sauce - a robust vegan meal full of healthy veggies!
Instructions 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.
Cut squash in half, scrape out seeds with a spoon and place open side down, on a parchment-lined baking sheet in the. Looking for a new weeknight vegetarian dinner idea that's super simple? Heat oil in a large, non-stick frying pan over a medium heat. Add eggplant in a single layer. One-Pot Vegan Pasta with Spicy Sun-Dried Tomato Sauce.
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