Directions (continued)

• boil. Reduce heat; cover and simmer for 1 hour. Discard bay leaf.
• 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.
• In a large skillet, cook eggplant in batches in 1/2 in. of hot oil
• until golden brown on each side; drain.
• Place half of eggplant in a greased 13-in. x 9-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.
• Bake, uncovered, at 350° 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. Yield: 8 servings.