Eggplant-Hamburg Parmigiana Recipe

Name: Eggplant-Hamburg Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. ground beef; 1/4 tsp. pepper; 1 tsp. onion salt; 2 Tbsp. salad oil; 1 firm eggplant; 1/3 c. flour; 1/8 tsp. pepper; 1/2 tsp. salt; 1/4 c. salad oil; 1 large can tomato sauce; 1 c. grated Cheddar cheese; oregano

Servings: persons

1 1/2 lb. ground beef
1/4 tsp. pepper
1 tsp. onion salt
2 Tbsp. salad oil
1 firm eggplant
1/3 c. flour
1/8 tsp. pepper
1/2 tsp. salt
1/4 c. salad oil
1 large can tomato sauce
1 c. grated Cheddar cheese
oregano

1
With fork, mix beef, pepper and onion salt.
2
Brown mixture in skillet in 2 tablespoons salad oil on medium heat.
3
Drain fat and set aside.
4
Peel eggplant and slice into 8 slices, 3/4-inch thick. Drain on paper towels.
5
Combine flour, pepper and salt.
6
Coat eggplant in flour mixture.
7
Brown in 1/4 cup salad oil.
8
Alternate 1/2 of eggplant and 1/2 ground beef mixture in 9 x 12-inch dish. Cover with 1/2 can tomato sauce and 1/2 cup grated cheese. Sprinkle with oregano.
9
Put rest of eggplant and ground beef in casserole.
10
Cover with rest of tomato sauce and cheese.
11
Garnish with snipped parsley.
12
Bake at 350u00b0 for 30 minutes.

956

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 12 ingredients. The key ingredients include: 1 1/2 lb. ground beef, 1/4 tsp. pepper, 1 tsp. onion salt, 2 Tbsp. salad oil, and more.

Yes, Eggplant-Hamburg 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.

Eggplant-Hamburg Parmigiana

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