Eggplant Parmesan with Spaghetti Squash

Ingredients:
1 medium spaghetti squash
1 medium eggplant
1 jar of spaghetti sauce
1/2 cup of Italian Breadcrumbs
1/4 cup of fresh Parmesan cheese
1 egg
1/4 cup of skim milk
Extra virgin olive oil

How to:

Slice spaghetti squash in half length wise, scoop out seeds and strings

Drizzle with EVOO

Place on a foil lined baking sheet skin side down and bake for 45 minutes at 400 degrees

With a fork slice out the squash so it comes out with a string like consistency all the way down to the skin.

Put in bowls as the "spaghetti"

Take eggplant and slice it horizontal into 1/2 inch slices

Beat egg and milk in one bowl

Mix Parmesan cheese and breadcrumbs in another

Dip the egg plant slices into the egg/milk mixture, fully coat, and then dip it into parmesan/bread crumbs mixture

Place the breaded eggplant onto a foil lined baking sheet and bake at 400 degrees for 10 minutes and then flip and cook 10 minutes more.

Warm spaghetti sauce in a pot on the stove and drizzle over the spaghetti squash, eggplant parm and ENJOY!