BEEFY EGGPLANT PARMIGIANA

Beefy Eggplant Parmigiana image

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

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 8 servings.

Number Of Ingredients 20

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

Steps:

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 : Calories 498 calories, Fat 33g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 841mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.