LuBella's Stuffed Eggplant Parmigiana
LuBella's Stuffed Eggplant Parmigiana

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, lubella's stuffed eggplant parmigiana. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

LuBella's Stuffed Eggplant Parmigiana is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. LuBella's Stuffed Eggplant Parmigiana is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. 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. Prepare 1 slice diced onion
  5. Get 2 cup belly of eggplant diced
  6. Get 1 stick celery
  7. Take 1 tbsp extra virgin olive oil
  8. Prepare 2 cup whole ground tomato sauce
  9. Make ready 1 tsp oregano
  10. Get 1 tsp basil
  11. Take 1 tsp blk pepper
  12. Get 1 tbsp parmesan cheese
  13. Get 2 slice Polly-O Mozzerella
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!

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