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
Steps
- Wash each eggplant and squash then cut squash in 0.5 longways and take seeds out.
- 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.
- Next heat up kitchen appliance to four hundred degrees and place them face down for forty min.
- Season eggs with 1/2 tsp of the following: salt, pepper, italian seasoning. Next slice eggplant into 1/4 in. thick rounds.
- 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.
- 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.
- 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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