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Vegetarian Eggplant Parmigiana With A Side Of Spaghetti Squash Noodles

Great Italian dish that's feeder and delicious.
6 servings
45 mins


  • 1 Eggplant
  • 1 alimentary paste Squash
  • 1/2 tablespoon Salt
  • 1 tablespoon pepper
  • Marinara Sauce
  • Eggs
  • 1/2 cup oil
  • to style Crushed peppers
  • 1 cup seasoned white bread crumbs


  1. Wash each eggplant and squash then cut squash in 0.5 longways and take seeds out.
  2. Then season squash with a drizzle of vegetable oil 1/2 tsp of pepper and 1/2 tablespoon of salt on within each halves of squash inside.
  3. Next heat up kitchen appliance to four hundred degrees and place them face down for forty min.
  4. Season eggs with 1/2 tsp of the following: salt, pepper, italian seasoning. Next slice eggplant into 1/4 in. thick rounds.
  5. Heat oil in a very deep frying pan. Dip sliced eggplant into egg mixture then into bread crumbs and immerse into hot oil till golden brown. Continue method till all eggplant is completed.
  6. Take parched alimentary paste squash and flip right aspect up take a fork and begins the shredding it'll begin to seem like short spaghetti strands. i favor to use constant pan I baked it in to shred it. I season it with salt pepper and Italian seasoning prime with pasta sauce, combine and put aside.
  7. Then serve by golf stroke two eggplants overlapping one another prime with pasta sauce and cheese. in conclusion however the Squash on the aspect and prime with cheese.

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