Hi, I’m Joana. Today, I will show you a way to make lubella’s stuffed eggplant parmigiana recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
LuBella’s Stuffed Eggplant Parmigiana Recipe
LuBella’s Stuffed Eggplant Parmigiana is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. LuBella’s Stuffed Eggplant Parmigiana is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have lubella’s stuffed eggplant parmigiana using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make LuBella’s Stuffed Eggplant Parmigiana:
- Make ready 1 medium Eggplant
- Make ready 1 stick Carrot
- Get 2 clove Garlic
- Make ready 1 slice diced onion
- Take 2 cup belly of eggplant diced
- Get 1 stick celery
- Make ready 1 tbsp extra virgin olive oil
- Prepare 2 cup whole ground tomato sauce
- Make ready 1 tsp oregano
- Prepare 1 tsp basil
- Take 1 tsp blk pepper
- Get 1 tbsp parmesan cheese
- Make ready 2 slice Polly-O Mozzerella
Steps 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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