1 med Spaghetti Squash
2 eggs
1 Tbsp garlic powder
1 Tbsp Oregano
1/4 cup grated parmesagn cheese
2 Tbsp additional grated parm
2 Tbsp Extra Virgin Olive Oil
1 jar spaghetti sauce (you can use homemade if you like)
3 cloves garlic, mashed and chopped. (optional)
3 Tbsp chopped onion (optional)
Preheat oven to 350. Cut spaghetti squash in half lenthwise, scoop out seeds. place wire rack in roasting pan, put water in the pan, just to the rack. Place squash, cut side down, on rack. Bake for 1 hour. Scoop out and place "spaghetti" in a serving dish, or clean pan for idividual plating.
Combine eggs, garlic powder, oregano and 1/4 cup parmesagn cheese. Beat well, Peel eggplant and slice into 1/2 inch round slices. Heat olive oil in skillet, but don't allow it to smoke. Dip eggplant in egg mixture. Place in hot skillet and cook over medium heat until golden on both sides flipping as needed.
in Saucepan, heat spaghetti sauce. If you use a jarred sauce rather than your own, add chopped garlic, onions to enhance the flavor.
To plate: place about 1 cup of spaghetti squash on a plate, top with eggplant, spoon sauce over it to your liking and sprinkle with additional parm.
