1 large spaghetti squash

1 large eggplant

32 oz. tomato sauce

½ cup flour

2 cups bread crumbs

3 eggs

3 cloves garlic, minced

1 tsp of each: oregano, basil, parsley, and crushed red pepper

3 cups vegetable oil

2 cups shredded mozzarella cheese

1 tbsp olive oil

Salt and pepper

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•Preheat oven to 400°. Carefully cut spaghetti squash in half and scoop out seeds. Drizzle olive oil on both halves and season with salt and pepper. Roast face down in oven for 40-60 min

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•Combine eggs, garlic, and herbs in a bowl. Grab a separate bowl for flour, and another for breadcrumbs

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•Slice eggplant into ¼ in. rounds. Bread the eggplant first in flour, then egg mixture, then breadcrumbs. Lay out onto a cookie sheet or plate until all are breaded

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•Heat vegetable oil in deep pan for frying. Fry eggplant until golden brown and set aside

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•Remove spaghetti squash from oven and scrape from skin. Put squash into casserole dish and mix with ½ container tomato sauce. Layer on 1 cup shredded mozzarella and top with 2 layers of eggplant

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•Top with remainder of sauce and shredded mozzarella. Bake at 350° for 20-25 min