Eggplant Parmigiana with Spaghetti Squash

Eggplant Parmigiana with Spaghetti Squash

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Oven baked slices of Eggplant coated in flour, bread crumbs, and grated Parmesan, then cooked until golden atop a bed of Spaghetti Squash broiled in the oven and seasoned with salt, pepper, and olive oil, then shredded. Topped with tomato sauce prepared with garlic, onions, and herbs.