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Beefy Eggplant Parmigiana

10 reviews
Total Time
Prep: 50 + simmering Bake: 35 min. + standing

By Taste Of Home Editorial Team

Recipe by Celeste Copper, Baton Rouge, Louisiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 02, 2023

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

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Test Kitchen Approved

Beefy Eggplant Parmigiana

10 reviews
Prep Time 1 hour 10 min
Cook Time 35 min
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
  • 1/2 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
Text Ingredients

Directions

  1. In a large saucepan, saute onion, celery and garlic powder in oil until tender. Stir in the tomatoes, water, 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, breaking it into crumbles; drain and set aside. In a shallow dish, combine flour and remaining 3/4 tsp. salt and 1/4 tsp. pepper. Place buttermilk in another shallow dish. Dip eggplant into buttermilk, then into flour mixture.
  3. In a large skillet, cook eggplant in batches in 1/2 in. hot oil until golden brown on each side; drain.
  4. Place half the eggplant in a greased 13x9-in. baking dish. Top with half the 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 until cheese is melted, 5-10 minutes longer. Let stand for 10 minutes before serving. Sprinkle with parsley.

Nutrition Facts

1 cup: 498 calories, 33g fat (8g saturated fat), 58mg cholesterol, 841mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 22g protein.

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