Recipe of LuBella's Stuffed Eggplant Parmigiana in A Minutes for Mom

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, lubella's stuffed eggplant parmigiana. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

LuBella's Stuffed Eggplant Parmigiana is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. LuBella's Stuffed Eggplant Parmigiana is something which I have loved my whole life.

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.

To get started with this particular recipe, we must 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.

Ingredients

The ingredients needed to make LuBella's Stuffed Eggplant Parmigiana:

1. Make ready 1 medium Eggplant
2. Make ready 1 stick Carrot
3. Get 2 clove Garlic
4. Prepare 1 slice diced onion
5. Make ready 2 cup belly of eggplant diced
6. Take 1 stick celery
7. Get 1 tbsp extra virgin olive oil
8. Take 2 cup whole ground tomato sauce
9. Take 1 tsp oregano
10. Prepare 1 tsp basil
11. Take 1 tsp blk pepper
12. Make ready 1 tbsp parmesan cheese
13. Take 2 slice Polly-O Mozzerella

Melanzana alla Parmigiana (Perfect Eggplant Parmigiana). Eggplant Parmigiana, a classic Italian dish including layers of fresh mozzarella, basil, and tomato sauce, is great for vegetarians! · Sliced eggplants stuffed with Italian cheese and spinach, then rolled up and baked until tender with loads of ooey-gooey melted cheese on top. · Eggplant layered with tomatoes, mushrooms and cheese and baked until golden and bubbling. Parmigiana di Melanzane is the perfect low carb. Breaded eggplant slices are layered with mozzarella, Parmesan, basil, and tomato sauce, and baked until It was also confusing with the cheese, the ingredients call for shredded parmigiana cheese but the Mozzarella and Basil Stuffed Tomatoes.

Instructions

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!

Roasted Eggplant and Butternut Squash with. 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. Fried eggplant is layered with homemade red sauce and two types of cheese—mozzarella and Pecorino Romano—in this family recipe from SAVEUR A specialty of southern Italian kitchens, eggplant parmigiana can be made more weeknight-efficient by breaking the steps into stages. Today on the show we learn how to make eggplant parmigiana or parmigiana di melanzane.

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