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Beefy Eggplant Parmigiana

 Beefy Eggplant Parmigiana
I developed this recipe one summer when my husband planted eggplant and tomatoes. I was thrilled when this special casserole won high honors at a national beef contest.—Celeste Copper, Baton rouge, Louisiana
8 ServingsPrep: 50 + simmering Bake: 35 min. + standing

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
  • 1/4 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 turkey or beef
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  • 3/4 cup all-purpose flour
  • 1 cup buttermilk
  • 1 medium eggplant, peeled and cut into 1/2-inch slices
  • Additional canola oil
  • 1/2 cup grated Parmesan cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • Minced fresh parsley

Directions

  • In a large saucepan, saute onion, celery and garlic powder in oil
  • until tender. Stir in the tomatoes, tomato paste, parsley, oregano,

2 of 2

Beefy Eggplant Parmigiana (continued)

Directions (continued)

  • 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.
  • 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.
Nutritional Facts: 1 serving (1 cup) equals 307 calories, 15 g fat (7 g saturated fat), 49 mg cholesterol, 846 mg sodium, 21 g carbohydrate, 3 g fiber, 23 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.