Name: Beefy Eggplant Parmigiana
Prep time: 70 min
Cook time: 35 min
Total time: 105 min
Yield: 8 servings
Cuisine: Europe, Italian
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

I developed this recipe one summer when my husband grew eggplant in the garden. I was thrilled when the parmigiana 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

1/2 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

Instructions

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. 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, breaking it into crumbles; drain and set aside. In a shallow dish, combine flour and remaining 3/4 tsp. salt and 1/4 tsp. pepper. Place buttermilk in another shallow dish. Dip eggplant into buttermilk, then into flour mixture.

3 In a large skillet, cook eggplant in batches in 1/2 in. hot oil until golden brown on each side; drain.

4 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.

5 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.