This weekend, Brent and I were sitting out on our porch talking about what foods we wanted to get for the week. After spending about a year with my parent’s, Brent picked up the love for Eggplant Parm. It’s become a running joke that it’s one of the only ways we can get him to willingly eat veggies.
I haven’t really been eating pasta all too often and wasn’t really feeling the heaviness of it. It’s not on my summer food loving list. Immediately, the idea was born. Spaghetti squash Eggplant Parm.
The recipe below is actually a combination of two that I have done before. Baked Eggplant and just a typical Spaghetti Squash.
|1 Large Eggplant||3 Eggs|
|1 Cup Italian Bread Crumbs||1 16oz Jar Tomato Basil Red Sauce|
|2 Medium Sized Spaghetti Squash||2 Tablespoons Olive Oil|
|Salt and Pepper to Taste||1/4 Cup Mozzarella Cheese, Shredded|
1. Preheat the oven to 400 degrees. Cut each squash in half and remove the seeds. Spread the olive oil over the inside of half and place them face down on a baking sheet. Bake them for 40 minutes or until the outside has become soft or wrinkly.
2. Let them cool off to the side for a few minutes. Then take a fork to the inside of them and scrape the squash from the inside. It will turn into strings. Place the squash in a bowl.
1. Slice the eggplant in even slices with 1/4 inch to 1/2 inch width, depending on your preference. It’s more important to make them even.
2. In a flat dish with edges, whip up the eggs with 1 tablespoon of water until it is uniform. Place the bread crumbs on a separate plate. Take a slice of eggplant, place it in the eggs mixture until well covered, then transfer it to the bread crumb plate and cover it with the crumbs. Don’t forget to do the sides!
3. Put the eggplant slices on a baking sheet. Once all of the slices are finished, bake them for 15 minutes at 400 degrees, flip them over and bake for another 15 minutes or until as crispy as you want.
4. To serve, top the squash with the eggplant and finish with some red sauce and mozzarella.
DONE! You can make the squash and the eggplant at the same time. So don’t wait for the squash to finish in the oven before starting the eggplant.
Brent took a bite of it and I quote, “This may be the best thing I have ever eaten.” Words like this are really rare because normally I get, “Yea, it’s good.” And it’s a plate of veggies!! This will be making another appearance.
I used a new red sauce for this as well, and it was delicious. I would recommend you give it Rao’s Homemade Red Sauce a try. You could make this gluten free by just substituting gluten free bread crumbs.
Have you ever changed a favorite and had it turn out better?