LuBella's Stuffed Eggplant Parmigiana
LuBella's Stuffed Eggplant Parmigiana

Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, lubella's stuffed eggplant parmigiana. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

LuBella's Stuffed Eggplant Parmigiana is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. 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 particular recipe, we must first prepare a few components. You can have 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:
  1. Get 1 medium Eggplant
  2. Take 1 stick Carrot
  3. Get 2 clove Garlic
  4. Take 1 slice diced onion
  5. Make ready 2 cup belly of eggplant diced
  6. Get 1 stick celery
  7. Get 1 tbsp extra virgin olive oil
  8. Prepare 2 cup whole ground tomato sauce
  9. Get 1 tsp oregano
  10. Take 1 tsp basil
  11. Make ready 1 tsp blk pepper
  12. Get 1 tbsp parmesan cheese
  13. Make ready 2 slice Polly-O Mozzerella
Instructions to make LuBella's Stuffed Eggplant Parmigiana:
  1. First soak in salt water then peel strips of skin off of eggplant.
  2. Slice squares inside the belly of the eggplant and scoop out with a spoon.
  3. Add: sliced carrots, onions,celery, garlic & chopped part of eggplant into a skilket and saute until soft now add your tomato sauce.
  4. Scoop out mixed veggies and add inside belly of eggplant.
  5. Add first layer of mozzerella then more veggie mix on top.
  6. 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.
  7. Top off with parmesan cheese and parsley and let cool.
  8. Cut & Serve…Enjoy!

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