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Beefy Eggplant Parmigiana Recipe

Beefy Eggplant Parmigiana Recipe

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
TOTAL TIME: Prep: 50 + simmering Bake: 35 min. + standing YIELD:8 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
  • 1/4 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

  • 1. In a large saucepan, saute onion, celery and garlic powder in oil until tender. Stir in the tomatoes, 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 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.
  • 5. 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 Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.