Hey everyone, I hope you’re having an amazing 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. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
LuBella's Stuffed Eggplant Parmigiana is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. LuBella's Stuffed Eggplant Parmigiana is something that I have loved my whole life. They are nice and they look wonderful.
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.
To begin with this recipe, we have to prepare a few components. You can have 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
- Prepare 1 stick Carrot
- Prepare 2 clove Garlic
- Take 1 slice diced onion
- Take 2 cup belly of eggplant diced
- Take 1 stick celery
- Make ready 1 tbsp extra virgin olive oil
- Get 2 cup whole ground tomato sauce
- Get 1 tsp oregano
- Prepare 1 tsp basil
- Prepare 1 tsp blk pepper
- Take 1 tbsp parmesan cheese
- Get 2 slice Polly-O Mozzerella
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. Today on the show we learn how to make eggplant parmigiana or parmigiana di melanzane. 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.
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!
Eggplant Parmigiana Pizza is a flavor-packed, quick, easy, weeknight dinner idea. In no time at all you will be devouring a deliciously light, crispy pizza! My mother and father would spend hours in between making their tomato sauce, coating the eggplant in eggs and breadcrumbs. Melanzane alla Parmigiana (Eggplant Parmigiana) - the dish I cut my teeth on. Loved it then, love it now, and make it often.
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