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Name: Beefy Eggplant Parmigiana
Prep time: 1 h 10 min
Cook time: 35 min
Total time: 1 h 45 min
Yield: 8 servings.
Cuisine: Europe, Italian
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; 1/2 cup water; 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 beef; 1-1/2 cups all-purpose flour; 1 cup buttermilk; 2 medium eggplants, peeled and cut into 1/2-inch slices; Additional canola oil; 1/2 cup grated Parmesan cheese; 2 cups shredded part-skim mozzarella cheese, divided; Minced fresh parsley

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Beefy Eggplant Parmigiana

10 reviews

I developed this recipe one summer when my husband grew eggplant in the garden. I was thrilled when it won high honors at a national beef contest. —Celeste Copper, Baton Rouge, Louisiana