Beefy Eggplant Parmigiana |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I developed this recipe one summer when my husband planted eggplant and tomatoes. I was thrilled when this special casserole won high honors at a national beef contest.Celeste Copper, Baton rouge, Louisiana 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 |
1/4 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 |
3/4 cup king arthur unbleached all-purpose flour |
1 cup buttermilk |
1 medium eggplant, peeled and cut into 1/2-inch slices |
additional canola oil |
1/2 cup grated parmesan cheese |
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided |
minced fresh parsley |
Directions:
1. In a large saucepan, saute onion, celery and garlic powder in oil until tender. Stir in the tomatoes, 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; 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.
3. In a large skillet, cook eggplant in batches in 1/2 in. of hot oil until golden brown on each side; drain.
4. Place half of eggplant in a greased 13-in. x 9-in. baking dish. Top with half of 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 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Sprinkle with parsley. Yield: 8 servings.
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