Eggplant Lasagne
I'm not sure where I got this recipe, but it has become much demanded in our home. The Eggplant replaces the lasagne noodles and makes for a nice no starch meal.
SERVINGS: 8
CATEGORY: Main Dishes
METHOD: Baked/ Broiled
TIME: Prep: 30 min. Cook: 50 min.
Ingredients:
- 1/3 cup chopped onion
- 1/4 cup finely chopped celery
- 1 teaspoon dried parsley flakes
- 1/8 teaspoon garlic powder
- 2 tablespoons vegetable oil
- 1 can (14-1/2 ounces) Italian stewed tomatoes
- 1/4 cup tomato paste
- 1/2 teaspoon dried oregano
- 1-1/4 teaspoons salt divided
- 1/2 teaspoon pepper divided
- 1 bay leaf
- 3/4 cup all-purpose flour
- 1 cup buttermilk
- 1 medium eggplant peeled and cut into
- 3/8-inch slices
- Additional vegetable oil
- 1/2 cup grated Parmesan cheese
- 1 pound ground beef cooked and drained
- 2 cups (8 ounces) shredded mozzarella cheese divided
- 1-1/2 teaspoons minced fresh parsley
Directions:
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 in. of hot oil until golden brown on each side; drain. Place half of eggplant in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of Parmesan cheese, beef, tomato mixture and 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. Garnish with parsley.