Hey everyone, it is me again, Dan, welcome to my 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. This time, I’m gonna make it a bit unique. This will be really delicious.
LuBella's Stuffed Eggplant Parmigiana is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. LuBella's Stuffed Eggplant Parmigiana is something that I’ve loved my entire life. They’re nice and they look wonderful.
Great recipe for LuBella's Stuffed Eggplant Parmigiana. This Recipe Is One Of My Grand Mothers Favorite Dishes From Her Home Town Of Taormina Sicily I Am So Fortunate & Truly Blessed To Have Gotten These Beautiful Recipes Handed Down To Me, Grazie Nonna! Eggplant centers are cooked with onion, garlic, and seasonings, then re-stuffed into the eggplant, coated with tomato sauce, cheese, and bread crumbs, and baked until tender and bubbly.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have lubella's stuffed eggplant parmigiana using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make LuBella's Stuffed Eggplant Parmigiana:
- Make ready 1 medium Eggplant
- Make ready 1 stick Carrot
- Prepare 2 clove Garlic
- Get 1 slice diced onion
- Get 2 cup belly of eggplant diced
- Take 1 stick celery
- Make ready 1 tbsp extra virgin olive oil
- Prepare 2 cup whole ground tomato sauce
- Take 1 tsp oregano
- Make ready 1 tsp basil
- Prepare 1 tsp blk pepper
- Make ready 1 tbsp parmesan cheese
- Take 2 slice Polly-O Mozzerella
It's everything you love about classic eggplant Parmesan, stuffed into hollowed-out eggplant shells and topped with plenty of melty mozzarella and crispy breadcrumbs. It's a seriously cheesy, flavor-packed dinner you'll quickly fall in love with. Now it's your turn to learn how to prepare eggplant parm! And don't forget to browse the photo gallery above; you'll find some advice to make it even better!
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!
Brush both sides of eggplant slices with oil and place in single layer on two or more baking sheets. Much like lasagana, this is a casserole dish made of different layers, but here the star is globe eggplant and there is no pasta involved. Layers of goodness and flavor with such familiar ingredients. The eggplant serves as the vessel in this delicious rendition of the classic Italian dish. Our Test Kitchen made eggplant Parmesan easier (and healthier!) without sacrificing any of the comforting flavor of the original home-cooked dish.
So that’s going to wrap this up with this exceptional food lubella's stuffed eggplant parmigiana recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
