Beefy Eggplant Parmigiana Recipe

Name: Beefy Eggplant Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup chopped onion; 1/4 cup finely chopped celery; 1/8 teaspoon garlic powder; 2 tablespoons canola oil; 1 can (14-1/2 ounces) Italian stewed tomatoes; 1/2 cup water; 1/4 cup tomato paste; 1 teaspoon dried parsley flakes; 1/2 teaspoon dried oregano; 1-1/4 teaspoons salt, divided; 1/2 teaspoon pepper, divided; 1 bay leaf; 1 pound ground beef; 1-1/2 cups all-purpose flour; 1 cup buttermilk; 2 medium eggplants, peeled and cut into 1/2-inch slices; Additional canola oil; 1/2 cup grated Parmesan cheese; 2 cups shredded part-skim mozzarella cheese, divided; Minced fresh parsley

Servings: persons

1/3 cup chopped onion
1/4 cup finely chopped celery
1/8 teaspoon garlic powder
2 tablespoons canola oil
1 can (14-1/2 ounces) Italian stewed tomatoes
1/2 cup water
1/4 cup tomato paste
1 teaspoon dried parsley flakes
1/2 teaspoon dried oregano
1-1/4 teaspoons salt, divided
1/2 teaspoon pepper, divided
1 bay leaf
1 pound ground beef
1-1/2 cups all-purpose flour
1 cup buttermilk
2 medium eggplants, peeled and cut into 1/2-inch slices
Additional canola oil
1/2 cup grated Parmesan cheese
2 cups shredded part-skim mozzarella cheese, divided
Minced fresh parsley

1
In a large saucepan, saute onion, celery and garlic powder in oil until tender. Stir in the tomatoes, water, tomato paste, parsley, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Discard bay leaf.
2
In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In a shallow dish, combine flour and remaining salt and pepper. Place buttermilk in another shallow dish. Dip eggplant in buttermilk, then in flour mixture.
3
In a large skillet, cook eggplant in batches in 1/2 in. of hot oil until golden brown on each side; drain.
4
Place half of eggplant in a greased 13x9-in. baking dish. Top with half of Parmesan cheese, beef and tomato mixture. Sprinkle with 1 cup mozzarella cheese. Top with remaining eggplant, Parmesan cheese, beef and tomato mixture.
5
Bake, uncovered, at 350u00b0 for 30 minutes or until heated through. Sprinkle with the remaining mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Sprinkle with parsley.

1108

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.

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

You need 20 ingredients. The key ingredients include: 1/3 cup chopped onion, 1/4 cup finely chopped celery, 1/8 teaspoon garlic powder, 2 tablespoons canola oil, and more.

Yes, Beefy 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.

Beefy Eggplant Parmigiana

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