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Lubella's Stuffed Eggplant Parmigiana Recipe

LuBella's Stuffed Eggplant Parmigiana Recipe
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Cooking Time : 1 minutes
Serving : 2
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Prepare the ingredients before making LuBella's Stuffed Eggplant Parmigiana in your home. Then, follow these steps below to serve LuBella's Stuffed Eggplant Parmigiana for your family or friends.

Ingredients: LuBella's Stuffed Eggplant Parmigiana

  • 1 medium Eggplant
  • 1 stick Carrot
  • 2 clove Garlic
  • 1 slice diced onion
  • 2 cup belly of eggplant diced
  • 1 stick celery
  • 1 tbsp extra virgin olive oil
  • 2 cup whole ground tomato sauce
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp blk pepper
  • 1 tbsp parmesan cheese
  • 2 slice Polly-O Mozzerella

How to Make LuBella's Stuffed Eggplant Parmigiana

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make LuBella's Stuffed Eggplant Parmigiana in your home by yourself.

    Step 1
  • First soak in salt water then peel strips of skin off of eggplant.
  • Step 2
  • Slice squares inside the belly of the eggplant and scoop out with a spoon.
  • Step 3
  • Add: sliced carrots, onions,celery, garlic & chopped part of eggplant into a skilket and saute until soft now add your tomato sauce.
  • Step 4
  • Scoop out mixed veggies and add inside belly of eggplant.
  • Step 5
  • Add first layer of mozzerella then more veggie mix on top.
  • Step 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.
  • Step 7
  • Top off with parmesan cheese and parsley and let cool.
  • Step 8
  • Cut & Serve...Enjoy!
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