Beefy Eggplant Parmigiana Recipe

One lovely summer, my husband decided to grow some eggplants in our garden. I came up with this delightful recipe using them, and to my surprise, it won high honors at a national beef contest!

Prep: 50 + simmering | Bake: 35 min. + standing | Servings: 8

Needed Ingredients to Make Beefy Eggplant Parmigiana

• 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 for Making Beefy Eggplant Parmigiana

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.
2. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Discard bay leaf.
3. 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 the remaining 3/4 tsp. salt and 1/4 tsp.
4. 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.
5. Place half the eggplant in a greased 13×9-in. baking dish. Top with half the Parmesan cheese, beef, and tomato mixture. Sprinkle with 1 cup of mozzarella cheese. Top with remaining eggplant, Parmesan cheese, beef, and tomato mixture.
6. 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.