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
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 20
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.
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Sierra Bailey
[email protected]Meh.
Sylvester Nudjal
[email protected]This recipe was easy to follow and the results were amazing! The eggplant was perfectly cooked and the sauce was flavorful and rich. I would definitely recommend this recipe to anyone looking for a delicious and easy eggplant parmigiana.
Se Mo
[email protected]I tried this recipe last night, and it was delicious! The eggplant was crispy on the outside and tender on the inside, and the sauce was flavorful and tangy. I especially liked the addition of the Parmesan cheese, which gave the dish a nice cheesy fl
Rodolfo Enoc Valladares Barahona
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The eggplant is always cooked perfectly, and the flavors of the sauce, cheese, and eggplant all come together beautifully. I highly recommend this recipe!
Frenchman Helm
[email protected]This eggplant parmigiana was a hit with my family! The eggplant was tender and flavorful, and the cheese was perfectly melted and gooey. I loved the addition of the beef, which gave the dish a hearty and satisfying flavor. I will definitely be making