Beefy Eggplant Parmigiana
Total TimePrep: 50 + simmering Bake: 35 min. + standing
I like the idea; however, I would do this differently. I wouldn't buy buttermilk just to make this; I would simply dip the eggplant in a beaten egg mixture. Rather than prepare the tomato/meat mixture as per this recipe, I would simply make a batch of my own spaghetti sauce the day before. Then I would layer the ingredients. A batch of my spaghetti sauce would make more than I would need for this recipe; however, I would simply keep that in the fridge and use it for pasta later on. My sauce keeps for two weeks in the fridge. Also, when preparing eggplant, it's a good idea to slice it, toss it with salt, and leave it in a cullender for about half an hour so that the salt can draw out the liquid (rinse it after half an hour). It cooks better that way. Having said that, this recipe did generate ideas for me. I'm not going to give it a star rating because it would be non-applicable. I do like the idea of adding beef to an eggplant Parmesan.
That's pretty much Greek mousaka....nothing new.
I will be making this on the weekend and will bake the eggplant instead of frying it. For the benefit of the reviewer who wanted to lighten up on the fat content. Just brush will a little olive oil. Bake at 275 for 10 min. each side.
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This recipe is great! I’ve used it many times over the years. I prefer to add an extra can of stewed tomatoes to the sauce that goes over the eggplant because the casserole seems rather “dry” with just one can used. I also like to serve this dish with a side of plain spaghett. Highly recommended!
I will be trying this today. When making eggplant parmesan, instead of frying in oil, I put it on a sheet pan, sprinkle olive oil and broil on both sides. Saves time as well as fat.
Delicious! Two hours after dinner and hubby actually said (again) that he really enjoyed tonight's supper. Yes, it did take about 1? hours prep time - but I can probably shave off at least 30 minutes on my second attempt. We WILL be enjoying this recipe again, and again. I'm doing a test freeze on a bit of the leftovers - hope it's successful.
Love this! It took so long to make (2 hours for me) but it was worth it the effort. I would use slightly less salt (I don't cook with much salt so my taste tolerance for it is low). Have this with a nice green salad, some garlic bread (a small piece because this dish is very rich so you fill up fast) & iced tea. Super excellent!
I made this because I suddenly remember how much I liked eggplant parmiggiano when I used to live in NYC and my bf never tried it and we had some leftover ground beef and eggplant in the fridge. It took me 1 hour and half to make it but it was worth it. He said it was the best thing I ever made.I didnt add celery as I don't like it, and used sour milk instead of buttermilk because I accidentally bought the wrong thing. Anyway, it came out delicious. Thanks
My husband was leary at first when I mentioned I was going to make this. That changed the second he took his first bite and he ended up absolutely loving it! I had to use a jar sauce due to time constraints but it was an amazing meal regardless. This is definitely one of our favorite recipes from Taste of Home since we began trying them all.