LuBella's Stuffed Eggplant Parmigiana Recipe

Name: LuBella's Stuffed Eggplant Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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!

131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium Eggplant, 1 stick Carrot, 2 clove Garlic, 1 slice diced onion, and more.

Yes, LuBella's Stuffed Eggplant Parmigiana falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

LuBella's Stuffed Eggplant Parmigiana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions