Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, lubella's stuffed eggplant parmigiana. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
This Eggplant Parmigiana Recipe is a scrumptious dish of layer upon layer of crisp, juicy eggplant mixed with rich Italian tomato sauce and filled with parmesan cheese and fresh gooey mozzarella. Cut eggplants in half and scoop out the pulp; dice. Remove the casing from the Italian sausage. Brown the sausage in a skillet; drain well.
LuBella's Stuffed Eggplant Parmigiana is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. LuBella's Stuffed Eggplant Parmigiana is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook 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:
- Prepare 1 medium Eggplant
- Take 1 stick Carrot
- Prepare 2 clove Garlic
- Get 1 slice diced onion
- Take 2 cup belly of eggplant diced
- Make ready 1 stick celery
- Make ready 1 tbsp extra virgin olive oil
- Make ready 2 cup whole ground tomato sauce
- Make ready 1 tsp oregano
- Prepare 1 tsp basil
- Take 1 tsp blk pepper
- Make ready 1 tbsp parmesan cheese
- Make ready 2 slice Polly-O Mozzerella
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. 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).
Instructions 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!
It's similar in flavor to eggplant Parmesan, but with ground beef in the filling. 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. · 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. 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.
So that is going to wrap this up for this exceptional food lubella's stuffed eggplant parmigiana recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
