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Beefy Eggplant Parmigiana

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
  • Total Time
    Prep: 50 + simmering Bake: 35 min. + standing
  • Makes
    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

Directions

  • 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.
  • 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 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 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.
  • 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.
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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Reviews

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Average Rating:
  • Adele
    Aug 18, 2020

    it's me again. I did make this recipe. It was delicious! It just made far too much for two people, so the next time I make it, I will divide it in half. I made it the way I said I would in my previous review. Also, I see I made a spelling mistake in my previous review. I drain my eggplant in a COLLANDER, or a sieve. My apologies.

  • Rick
    Dec 13, 2019

    That's pretty much Greek mousaka....nothing new.

  • JoJo
    Aug 16, 2019

    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.

  • Webmentorz.com
    May 18, 2019

    Looking At The Final Presented And Prepared Food Is Making Me Feel That I Have Missed It But Thank You So Much For Providing The Recipe In Such A Great Detail, I Will Definitely Try Best Educational Website For All Competitive Exams, Download Free Study Material, Free Books Pdf Download, Free Study Material In Hindi And English <a href=https://www.webmentorz.com/>Free Study Material For All Competitive Exams Download For Free In Hindi And English</a>

  • Mistra1980
    Jan 27, 2019

    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!

  • Charline
    Sep 13, 2017

    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.

  • Alicia
    Dec 1, 2016

    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.

  • ttesnyc
    Jul 31, 2016

    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!

  • jjviolin
    Sep 20, 2015

    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

  • chilipepper99
    Jan 30, 2013

    No comment left