Grandma's Baked Eggplant Parmesan

My grandmother's easy Baked Eggplant Parmesan is a delicious vegetarian dinner that only requires 15 minutes of prep!  This recipe simplifies the classic Italian dish for a quick-prep, kid-friendly weeknight meal!

INGREDIENTS

• 3 tablespoons melted butter
• ½ cup corn flake crumbs
• ¼ cup grated Parmesan cheese
• ½ teaspoon salt
• Dash of pepper
• 1 small eggplant
• 1 egg beaten
• 1 cup marinara sauce
• 2 ounces 1/2 cup shredded mozzarella cheese

INSTRUCTIONS

1. Preheat oven to 400F (200C).
2. Pour melted butter into a 11 x 7-inch baking dish. Set aside.
3. Place egg in a shallow dish. Set aside.
4. In a separate shallow dish, combine corn flake crumbs, Parmesan cheese, salt and pepper. Set aside.
   
   Please visit Grandma's Baked Eggplant Parmesan for full instructions

Cheesy Garlic Parmesan Spinach Spaghetti Squash

Aiming to eat more veggies? This Cheesy Garlic Parmesan Spinach Spaghetti Squash recipe packs an entire package of spinach swirled with an easy cheesy cream sauce.

Mouthful of a title. Mouthful of deliciousness! Okay that was excessively cheesy, even for me! My apologies. Please forgive me and make this easy cheesy stuffed squash the second you step foot in the kitchen. Pretty please? With Parmesan on top!

INGREDIENTS

• 1 medium spaghetti squash
• 2.5 TBSP minced garlic
• 1 tsp olive or avocado oil
• 5 oz fresh spinach, chopped
• 1/2 cup cream
• 1 TBSP cream cheese (optional but deeeelish!)
• 1/2 cup freshly grated parmesan cheese, plus extra for topping
• salt and pepper, to taste
• grated or sliced mozzarella for topping, to taste

INSTRUCTIONS

1. Pre-heat oven to 400 degrees F.
2. Slice your spaghetti squash in half lengthwise and scoop out the seeds.
3. For easy cutting, feel free to stick your squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn't burst) and cook for for 3-5 minutes. The knife slides through way easier this way! Smaller squash will need about 3 minutes while larger ones will be good to go at 4-5 min.
4. Next grab a lipped baking sheet or a rimmed baking dish.
5. Rub the cut side of the squash with a teeny bit of olive oil and place on your baking dish/sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
6. Please visit Cheesy Garlic Parmesan Spinach Spaghetti Squash for full instructions.