Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, lubella's stuffed eggplant parmigiana. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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.
LuBella's Stuffed Eggplant Parmigiana is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. LuBella's Stuffed Eggplant Parmigiana is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook lubella's stuffed eggplant parmigiana using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make LuBella's Stuffed Eggplant Parmigiana:
- Get 1 medium Eggplant
- Make ready 1 stick Carrot
- Make ready 2 clove Garlic
- Get 1 slice diced onion
- Prepare 2 cup belly of eggplant diced
- Make ready 1 stick celery
- Get 1 tbsp extra virgin olive oil
- Make ready 2 cup whole ground tomato sauce
- Make ready 1 tsp oregano
- Get 1 tsp basil
- Take 1 tsp blk pepper
- Prepare 1 tbsp parmesan cheese
- Take 2 slice Polly-O Mozzerella
Remove the casing from the Italian sausage. Brown the sausage in a skillet; drain well. This delicious eggplant casserole from my mom makes a wonderful meatless meal. It's a resourceful way to use up the eggplant in your garden, and the homemade marinara sauce tastes so good.
Steps 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!
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. Stuffed Eggplant with Lamb and Pine Nuts from 'Jerusalem'. The Crisper Whisperer: How to Handle Eggplant Overload. How to Make Italian-Style Eggplant Parm (Melanzane alla Parmigiana). All products linked here have been independently.
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