How to Make Perfect LuBella's Stuffed Eggplant Parmigiana

How to Make Perfect LuBella's Stuffed Eggplant Parmigiana Delicious, fresh and tasty.

LuBella's Stuffed Eggplant Parmigiana. 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.

Brown the sausage in a skillet; drain well.

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.

Sprinkle stuffed eggplants with remaining mozzarella and parmesan.

You can have LuBella's Stuffed Eggplant Parmigiana using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients of LuBella's Stuffed Eggplant Parmigiana

1. It’s 1 medium of Eggplant.

2. Prepare 1 stick of Carrot.

3. Prepare 2 clove of Garlic.

4. You need 1 slice of diced onion.

5. Prepare 2 cup of belly of eggplant diced.

6. Prepare 1 stick of celery.

7. You need 1 tbsp of extra virgin olive oil.

8. It’s 2 cup of whole ground tomato sauce.

9. Prepare 1 tsp of oregano.

10. You need 1 tsp of basil.

11. You need 1 tsp of blk pepper.

12. You need 1 tbsp of parmesan cheese.

13. Prepare 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!

Eggplant Parmigiana is a very tasty oven dish, consisting of eggplant, tomato sauce, and cheese.

Using fresh tomatoes for the sauce (rather than from a can) takes it over the top.

LuBella's Stuffed Eggplant Parmigiana instructions

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!.

Eggplant, tomatoes, mozzarella, and basil go very well together.

This is a classic Italian dish that is clear evidence of how.

Today on the show we learn how to make eggplant parmigiana or parmigiana di melanzane.

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.