Wednesday, June 18, 2014

Eggplant Parmesan over Spaghetti Squash

We had never tried spaghetti squash until recently and I have to be honest, I was sort of dreading it.  We recently watched a documentary called Forks over Knives which is based on the benefits of a plant based diet.  While we are not becoming vegans, it has just made us more aware of our choices and really helping to make vegetables the focus of more of our meals versus meat.

I was pleasantly surprised with spaghetti squash!  I really truly love it and can use it as a substitute spaghetti and not be the least bit sad.  We've made a few other recipes using it since, and I'm looking forward to sharing them here as well.

Eggplant Parmesan over Spaghetti Squash

eggplant via Rachael Ray, squash via paleo cookbook

1 spaghetti squash

1 large eggplant
1 egg
1 tablespoon water
1/2 cup flour
1/2 cup Italian breadcrumbs

24 oz marinara sauce
1 cup shredded mozzarella cheese
shaved parmesan, optional

Cut spaghetti squash in half, scoop out seeds, place in baking dish with cut side down and add about an inch of water.  Cover with foil and roast for 45-50 minutes until tender.  Use a fork to pull away from skin.
Slice eggplant in 1/4 inch slices.  In three shallow bowls, place flour, egg + water, and breadcrumbs.  Dredge each slice of eggplant in flour, egg, and then breadcrumbs.  Place on baking sheet (I put them on a wire cooling rack onto of a baking sheet so they could get a little crispier), bake at 450 for 10 min, flip, then 10 more minutes.  Place in casserole dish, top with marinara & a little mozzarella bake for 15-20 mins at 350 until cheese melts.
Serve eggplant over spaghetti squash and enjoy!

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