Recipe of Yummy LuBella's Stuffed Eggplant Parmigiana

LuBella's Stuffed Eggplant Parmigiana Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Eggplant halves are stuffed with ground beef, tomatoes, and mozzarella cheese. This stuffed eggplant is a tasty alternative to heavier fried eggplant slices.

Here is the best “LuBella's Stuffed Eggplant Parmigiana” recipe we have found until now. This will be really delicious.

Ingredients of LuBella's Stuffed Eggplant Parmigiana

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

LuBella's Stuffed Eggplant Parmigiana step by step

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!.

Brown the sausage in a skillet; drain well.First, because the name "eggplant Parmigiana" has nothing to do with the city of Parma (and possibly nothing to do with the famous aged cheese made there).As Kenji explained in his eggplant parm article, the origins of the name are murky, but even if the exact etymology is unresolved, there's no.

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.