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.

No additional tips available.

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

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.

LuBella's Stuffed Eggplant Parmigiana

How did you like this recipe?

Frequently Asked Questions