Ingredients

4 or 5 large eggplants/aubergines
2 large spaghetti squashes
A meatless marinara sauce
Parmigania cheese
Mozzarella cheese
Olive oil
¼lb butter
Fresh basil
Salt and black pepper

Method

First you either use a flour and egg wash,you can also use a batter mix,like fish and chips batter.I don't like to deep fry anymore,so I use the spray oil and just spray the pan.

Peel and cut your eggplant either long or into coins. Flour and egg them and place in a hot pan - but you don't want it burning.

While you're doing all of this, place your spaghetti squash in about 3in of water, cover and put in oven.

You need a 12x15in pan for the eggplant. Place some sauce on the bottom of the pan, then a layer of eggplant, another layer of sauce and then mozzarella and parmigiana cheese. Repeat this process twice more, endining with cheese on top.

Cover lightly with a tent of foil or parchment paper.

When the spaghetti squash is done, remove the outer skin. Take a fork and run it down the length of the squash. When the spaghetti appears, lightly scoop it out, trying to get rid of as much of the lingering water as possible. You may top it with butter or sauce.

Cook your eggplant parmigiane at 370F/190C for 35-40 minutes, and serve cut into nice square pieces.