Recipe of Quick LuBella's Stuffed Eggplant Parmigiana

Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, lubella's stuffed eggplant parmigiana. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

LuBella's Stuffed Eggplant Parmigiana is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. LuBella's Stuffed Eggplant Parmigiana is something that I have loved my entire life. They’re fine and they look wonderful.

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 get started with this recipe, we have to 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. Make ready 1 stick Carrot
3. Get 2 clove Garlic
4. Take 1 slice diced onion
5. Make ready 2 cup belly of eggplant diced
6. Make ready 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. Make ready 1 tsp basil
11. Take 1 tsp blk pepper
12. Prepare 1 tbsp parmesan cheese
13. Prepare 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 is going to wrap this up with this special food lubella's stuffed eggplant parmigiana recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!