Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, lubella's stuffed eggplant parmigiana. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Buy now from our gourmet selection the best Parmigiano Reggiano PDO directly from Italy. Choose the quality, Italy has never been so close. 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.
LuBella's Stuffed Eggplant Parmigiana is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. LuBella's Stuffed Eggplant Parmigiana is something that 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 it.
The ingredients needed to make LuBella's Stuffed Eggplant Parmigiana:
- Get 1 medium Eggplant
- Make ready 1 stick Carrot
- Get 2 clove Garlic
- Get 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
- Get 1 tsp basil
- Prepare 1 tsp blk pepper
- Prepare 1 tbsp parmesan cheese
- Make ready 2 slice Polly-O Mozzerella
This is vegetarian comfort food at its finest. It's everything you love about classic eggplant Parmesan, stuffed into hollowed-out eggplant shells and topped with plenty of melty mozzarella and crispy breadcrumbs. It's a seriously cheesy, flavor-packed dinner you'll quickly fall in love with. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper.
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!
It's a seriously cheesy, flavor-packed dinner you'll quickly fall in love with. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
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