Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, lubella's stuffed eggplant parmigiana. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Eggplant halves are stuffed with ground beef, tomatoes, and mozzarella cheese. This stuffed eggplant is a tasty alternative to heavier fried eggplant slices. It's similar in flavor to eggplant Parmesan, but with ground beef in the filling.
LuBella's Stuffed Eggplant Parmigiana is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. LuBella's Stuffed Eggplant Parmigiana is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook lubella's stuffed eggplant parmigiana using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make LuBella's Stuffed Eggplant Parmigiana:
- Prepare 1 medium Eggplant
- Take 1 stick Carrot
- Prepare 2 clove Garlic
- Prepare 1 slice diced onion
- Make ready 2 cup belly of eggplant diced
- Prepare 1 stick celery
- Make ready 1 tbsp extra virgin olive oil
- Take 2 cup whole ground tomato sauce
- Prepare 1 tsp oregano
- Take 1 tsp basil
- Make ready 1 tsp blk pepper
- Take 1 tbsp parmesan cheese
- Get 2 slice Polly-O Mozzerella
Eggplant Parmigiana, a classic Italian dish including layers of fresh mozzarella, basil, and tomato sauce, is great for vegetarians! This delicious eggplant casserole from my mom makes a wonderful meatless meal. It's a resourceful way to use up the eggplant in your garden, and the homemade marinara sauce tastes so good. Eggplant Parmigiana Recipe photo by Taste of Home.
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!
Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. This recipe is exactly what I was craving! I grew up near NY/NJ and I was missing perfect eggplant parmigiana! This dish is also known as Eggplant Parmesan. PS: This Video Recipe is now available on the Cooking with Nonna TV Channels available on: Roku.
So that is going to wrap this up for this exceptional food lubella's stuffed eggplant parmigiana recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
