Eggplant & Spaghetti Squash Parmesan
Eggplant & Spaghetti Squash Parmesan By Micki Brown Serves 6 Preheat oven to 400 degrees.
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Cooking tools:
- Oven
- Baking pan
- Chef's knife
- Cutting board
- Fork
- Mixing bowl
- Skillet
- Measuring cup
- Spoon
- Spatula
- Paper towel
Ingredients
- 1 large spaghetti squash
- 1 large Black Beauty eggplant (or equivalent), peeled, ½-inch slices
- 1 lb Italian sausage links (optional), cut in half and browned
- 1 cup Italian seasoned bread crumbs
- 2 eggs, beaten
- ½ cup extra virgin olive oil, divided
- 2 jars (18.3 ounce) diced tomatoes
- 1 tbsp garlic, minced
- 1 tbsp dried basil
- 68 oz mozzarella cheese, grated
- 1 cup parmesan cheese, grated
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