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

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!

eggplant, carrot, clove garlic, onion, belly of eggplant diced, celery, extra virgin olive oil, tomato sauce, oregano, basil, pepper, parmesan cheese, mozzerella

Taken from cookpad.com/us/recipes/364160-lubellas-stuffed-eggplant-parmigiana (may not work)