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A classic comfort food gets a fun seasonal twist. Eggplant parmesan spaghetti squash boats make for a hearty, cheesy, delicious dinner.
Ingredients
Scale
- 2 spaghetti squash, cut in half lengthwise and seeds removed
- 2 teaspoons olive oil
- Salt and pepper, to taste
- 2 medium eggplant, cut in 1-inch slices
- 2 teaspoons salt
- 1/2 cup flour
- 2 eggs, beaten
- 1 cup Italian breadcrumbs
- 4 cups roasted garlic tomato sauce
- 2 cups shredded mozzarella
Instructions
- Preheat oven to 400 degrees F and line baking sheet with parchment paper. Brush cut sides of squash with olive oil and season with salt and pepper, to taste.
- Place squash (cut side down) onto baking sheet and bake for 40-50 minutes, or until tender. Remove from oven and let cool. Using a fork, scrape squash into strands.
- Coat eggplant with salt in a colander and let sit for 30 minutes. Remove eggplant and squeeze out any excess liquid using a towel.
- Place flour, eggs, and breadcrumbs into three separate bowls. One eggplant slice at a time, dip into the flour, the egg batter, and the breadcrumbs, in that order. Place coated slices onto new parchment-lined baking sheet.
- Lower oven temperature to 375 degrees and bake eggplant for 20 minutes. Remove from oven and cut eggplant slices into chunks.
- To assemble the squash boats, remove some of the squash strands from each boat and set aside in a bowl. Spread a layer of tomato sauce over squash and top with eggplant. Layer the remaining squash strands on top of the eggplant and cover with another layer of sauce. Add a second layer of eggplant and top with tomato sauce and mozzarella cheese.
- Bake assembled squash boats in the oven for 20-25 minutes, or until cheese is melted and slightly browned.
