We can cook LuBella's Stuffed Eggplant Parmigiana using 13 ingredients and 8 steps. Here is how you achieve LuBella's Stuffed Eggplant Parmigiana.
Ingredients of LuBella's Stuffed Eggplant Parmigiana
- You need to prepare 1 medium of Eggplant.
 - You need to prepare 1 stick of Carrot.
 - You need to prepare 2 clove of Garlic.
 - Prepare 1 slice of diced onion.
 - Prepare 2 cup of belly of eggplant diced.
 - Prepare 1 stick of celery.
 - You need to prepare 1 tbsp of extra virgin olive oil.
 - You need to prepare 2 cup of whole ground tomato sauce.
 - Prepare 1 tsp of oregano.
 - You need to prepare 1 tsp of basil.
 - Prepare 1 tsp of blk pepper.
 - You need to prepare 1 tbsp of parmesan cheese.
 - You need to prepare 2 slice of Polly-O Mozzerella.
 
LuBella's Stuffed Eggplant Parmigiana instructions
- 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!.
 
	
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