Eggplant Parm(less) Spaghetti Squash Casserole

Print Recipe

5 from 4 votes

Eggplant Parm(less) Spaghetti Squash Casserole

A paleo version of the Italian classic - all the flavors, without the dairy, bread crumbs, canola oil and pasta!

Prep Time10

Cook Time1

Total Time11

Course: Dinner

Cuisine: Italian

Servings: people

Author: Mary Smith

Ingredients

¼ cup avocado oil
2 medium-sized eggplants, washed and sliced into ½ inch thick rounds
1 medium-sized spaghetti squash
1 jar sugar-free marinara sauce I like Wegman's garlic sauce, and Rao's Homemade
2 eggs
½ cup almond flour
½ tsp salt
½ tsp pepper
t tsp oregano
1 tsp thyme
1 tsp dried basil
¼ cup nutritional yeast

Instructions

For spaghetti squash: Preheat oven to 400. Cut squash lengthwise and scoop out the seeds. Place face-down on a foil-lined baking sheet. Bake for 35 minutes until tender. Reduce oven temp to 375 to preheat for the casserole.
Meanwhile, mix the eggs together in a shallow dish. Mix the almond flour, salt, pepper, nutritional yeast, and herbs together in another shallow bowl.
Heat the avocado oil in a large skillet over medium high heat. Dip the eggplant rounds first in the egg, then coat in the almond flour mixture, then add to the hot pan.
Cook the rounds for 2 minutes each side, then move to a paper-towel lined plate. Work in batches until they are all done. Set aside.
Layer a 9x13 casserole dish, starting with ⅓ of the sauce as the bottom layer. Add 1 half of the spaghetti squash contents as the next layer, then add some eggplant rounds. Repeat and top everything with the remaining sauce.
Bake at 375 for 25-30 minutes. Enjoy!

Notes

I thought of this after the fact (and I'm kicking myself), but I bet this would be amazing with some Kite Hill Foods almond milk ricotta cheese added as a layer. If you make this and add it, let me know how it turns out!!

Nutrition