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We hope you got benefit from reading it, now let’s go back to vegetarian eggplant parmigiana with a side of spaghetti squash noodles recipe. To cook vegetarian eggplant parmigiana with a side of spaghetti squash noodles you only need 9 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to prepare Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles:
- Provide 1 Eggplant
- You need 1 Spaghetti Squash
- Prepare 1/2 tablespoon Salt
- Take 1 tablespoon pepper
- You need Marinara Sauce
- Use Eggs
- Use 1/2 cup coconut oil
- Provide to taste Crushed peppers
- Get 1 cup seasoned Italian bread crumbs
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.
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