Recipe of Award-winning LuBella's Stuffed Eggplant Parmigiana

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a special dish, lubella's stuffed eggplant parmigiana. One of my favorites food recipes. For mine, I am going to 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 recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. LuBella's Stuffed Eggplant Parmigiana is something which I have loved my entire life. They are fine and they look fantastic.

Check out this recipe for my famous (amongst my friends & family! LOL) Eggplant Parmigiana Lasagna! (mock) Meat Lovers variety since this thing is stuffed. Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta. The two things to keep in mind when cooking eggplant, especially firm globe eggplants, is that not only do eggplants hold onto moisture.

To begin with this recipe, we must first prepare a few ingredients. You can cook lubella's stuffed eggplant parmigiana using 13 ingredients and 8 steps. Here is how you cook it.

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

1. Get 1 medium Eggplant
2. Get 1 stick Carrot
3. Make ready 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. Make ready 2 cup whole ground tomato sauce
9. Prepare 1 tsp oregano
10. Get 1 tsp basil
11. Make ready 1 tsp blk pepper
12. Take 1 tbsp parmesan cheese
13. Make ready 2 slice Polly-O Mozzerella

Remove the casing from the Italian sausage. Brown the sausage in a skillet; drain well. Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste. To assemble the eggplant parmigiana, use a large rectangular baking dish.

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!

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste. To assemble the eggplant parmigiana, use a large rectangular baking dish. Place a couple of spoonfuls of sauce in the bottom and top with a. Fuel Type Top each eggplant slice with two tablespoons sauce and a slice of mozzarella cheese to melt. Remove from the grill and top the eggplant with the remaining sauce and Parmigiano-Reggiano cheese.

So that’s going to wrap it up with this exceptional food lubella's stuffed eggplant parmigiana recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be 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!