Hello, I am Jane. Today, we’re going to prepare lubella’s stuffed eggplant parmigiana recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
LuBella’s Stuffed Eggplant Parmigiana Recipe
LuBella’s Stuffed Eggplant Parmigiana is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. LuBella’s Stuffed Eggplant Parmigiana is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook lubella’s stuffed eggplant parmigiana using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make LuBella’s Stuffed Eggplant Parmigiana:
- Take 1 medium Eggplant
- Get 1 stick Carrot
- Take 2 clove Garlic
- Take 1 slice diced onion
- Prepare 2 cup belly of eggplant diced
- Get 1 stick celery
- Make ready 1 tbsp extra virgin olive oil
- Make ready 2 cup whole ground tomato sauce
- Get 1 tsp oregano
- Take 1 tsp basil
- Take 1 tsp blk pepper
- Make ready 1 tbsp parmesan cheese
- Take 2 slice Polly-O Mozzerella
Instructions to make LuBella’s Stuffed Eggplant Parmigiana:
- First soak in salt water then peel strips of skin off of eggplant.
- Slice squares inside the belly of the eggplant and scoop out with a spoon.
- Add: sliced carrots, onions,celery, garlic & chopped part of eggplant into a skilket and saute until soft now add your tomato sauce.
- Scoop out mixed veggies and add inside belly of eggplant.
- Add first layer of mozzerella then more veggie mix on top.
- Add 2nd layer of mozzerella on top and bake at 400 for 15 minutes, then rotate and let bake for 15 more minutes or until eggplant is soft.
- Top off with parmesan cheese and parsley and let cool.
- Cut & Serve…Enjoy!
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