Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, lubella's stuffed eggplant parmigiana. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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.
LuBella's Stuffed Eggplant Parmigiana is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. LuBella's Stuffed Eggplant Parmigiana is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have lubella's stuffed eggplant parmigiana using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make LuBella's Stuffed Eggplant Parmigiana:
- Take 1 medium Eggplant
- Get 1 stick Carrot
- Take 2 clove Garlic
- Get 1 slice diced onion
- Take 2 cup belly of eggplant diced
- Take 1 stick celery
- Take 1 tbsp extra virgin olive oil
- Get 2 cup whole ground tomato sauce
- Take 1 tsp oregano
- Take 1 tsp basil
- Prepare 1 tsp blk pepper
- Make ready 1 tbsp parmesan cheese
- Get 2 slice Polly-O Mozzerella
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. Today on the show we learn how to make eggplant parmigiana or parmigiana di melanzane.
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!
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. A recipe for melanzane alla parmigiana, aubergine or eggplant parmigiana: fried aubergines Melanzane alla Parmigiana - Eggplant parmigiana. My other favourite thing was zucchini flowers, stuffed with mozzarella and. 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.
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