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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, lubella's stuffed eggplant parmigiana. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

LuBella's Stuffed Eggplant Parmigiana is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. LuBella's Stuffed Eggplant Parmigiana is something which I have loved my entire life.

Great recipe for LuBella's Stuffed Eggplant Parmigiana. This Recipe Is One Of My Grand Mothers Favorite Dishes From Her Home Town Of Taormina Sicily I Am So Fortunate & Truly Blessed To Have Gotten These Beautiful Recipes Handed Down To Me, Grazie Nonna! Eggplant centers are cooked with onion, garlic, and seasonings, then re-stuffed into the eggplant, coated with tomato sauce, cheese, and bread crumbs, and baked until tender and bubbly.

To begin with this particular recipe, we have to prepare a few ingredients. 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. Prepare 1 medium Eggplant
  2. Make ready 1 stick Carrot
  3. Take 2 clove Garlic
  4. Prepare 1 slice diced onion
  5. Make ready 2 cup belly of eggplant diced
  6. Prepare 1 stick celery
  7. Make ready 1 tbsp extra virgin olive oil
  8. Take 2 cup whole ground tomato sauce
  9. Get 1 tsp oregano
  10. Make ready 1 tsp basil
  11. Prepare 1 tsp blk pepper
  12. Take 1 tbsp parmesan cheese
  13. Make ready 2 slice Polly-O Mozzerella

It's similar in flavor to eggplant Parmesan, but with ground beef in the filling. The ground beef is flavored with garlic and tomatoes. Now it's your turn to learn how to prepare eggplant parm! And don't forget to browse the photo gallery above; you'll find some advice to make it even better!

Steps 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!

Spoon mixture back into eggplant, and sprinkle each half with Parmesan cheese, bread crumbs and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese. For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried.

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