We’ve had a lovely eggplant and spaghetti squash just asking to be eaten for the last week or so. I kept meaning to make it, but with some interesting surprises this past week (i.e. we aren’t moving to El Paso, Texas anymore), we’ve had lots of mental heavy-lifting to do and forgot about eating till 8. By that time, the best option is always reheating something, making a frozen dinner, or making mac & cheese de la box.
I’ll reveal the surprise (for those of you who don’t know it yet) at the end of this post. Read on.
Tonight was convenient to try this recipe. Pulling loosely from the recipes for spaghetti squash and eggplant parmesan in my Better Homes & Gardens cookbook, I created a mostly healthy vegetarian meal made almost entirely of fresh veggies. Yum!!
This is even K-approved, with no suggestions from the peanut gallery as to how to make this “less vegetarian”.
Eggplant Parmesan with Spaghetti Squash and Fresh Tomato Sauce
bread crumbs (I made my own from two pieces of bread)
1 cup freshly grated parmesan cheese
1/2 cup freshly grated parmesan cheese
1 tbsp parsley
1 tbsp basil
1 tbsp celery salt
1 tbsp water
salt and pepper to taste
* Note, if using pre-made Italian bread crumbs, you may want to leave out the parsley, basil, and celery salt.
1 medium spaghetti squash
2 tbsp butter, divided
3 roma tomatoes, roughly chopped
2/3 c olive oil
1/4 c balsamic vinegar
1/2 c red wine
2 tsp minced garlic
1 diced green onion
Cut the squash in half and remove all of the seeds. Place face down on lightly greased baking tray, and poke all over with the tines of a fork. Bake in oven for 30 – 40 minutes at 350.
Mix together all ingredients for the tomato sauce together and refrigerate until ready to serve.
Mix the egg and water and lightly whisk together. Set aside. Mix the bread crumbs, 1 cup of parmesan, the basil, parsley and celery salt.
Peel the eggplant and slice into 1/2″ slices.
Dip the eggplant into the egg wash and then into the breading.
Pan fry each until the bread crumbs turn golden brown.
Layer into a small, lightly greased baking dish with remaining cheese.
Pull the squash from the oven and let cool. Turn the oven up to 400 and cook eggplant for 10 minutes.
Pull a fork gently through the squash to make “spaghetti” and scrape into two bowls, each with a tablespoon of butter.
Layer a few eggplant disks on top of the squash and top with several spoonfuls of the tomato dressing. Salt and pepper to taste. Serve.
Serves 2 (with LOTS of leftover eggplant disks and tomato sauce)
We enjoyed thoroughly and this disappeared very very quickly into both of our tummies.
Our Alaska-bound tummies.
Surprised? So were we! Alaska, though somewhere that we are very excited to return, was completely off our radar and came out of left field. More on Alaska soon, but holy cow!!
EKat’s Kitchen :. a series of culinary experiments and digressions on life. © 2010-2011