Friday, October 18, 2013

Beefy Eggplant Parmigiana

Prep : 1 hour        Bake : 35 minutes  + standing     Serves  8

1/3            cup chopped onion
1/4            cup finely chopped celery
1               teaspoon dried parsley flakes
1/8            teaspoon garlic powder
2               tablespoons vegetable oil
1               can (14-1/2 ounces) Italian stewed tomatoes
1/4            cup tomato paste
1/2            teaspoon dried oregano
1-1/4         teaspoon salt , divided
1               bay leaf
3/4            cup all-purpose flour
1               cup buttermilk
1              medium eggplant , peeled and cut into 3/8-inch slices
                     ***Additional  vegetable oil ***
1/2           cup grated parmesan cheese
1              pound ground beef , cooked and drained
2               cups (8ounces) shredded part-skim mozzarella cheese , divided
1-1/2        teaspoons  minced fresh parsley

1.         In a large saucepan , sauté  the onion , celery , parsley and garlic  powder  in oil until tender . Stir in the tomatoes  , tomato paste , 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 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-inch hot oil until golden brown on each side  ; drain.
4 .        Place half of eggplant in a greased 13-inch X 9-inch baking dish . Top with half  of parmesan cheese , beef , tomato mixture  and mozzarella cheese . Top with remaining  eggplant , Parmesan cheese and beef  and tomato mixture .
5.         Bake , uncovered , at 350* for 30 minutes  or until heated  through . Sprinkle  with the remaining  mozzarella  cheese . Bake 5 to 10minutes  longer  or until cheese is melted . Let stand  for 10 minutes  before serving . Sprinkle  with parsley.


  1. Beef and eggplant! Sounds very delicious!

  2. Hi Medeja , it's yummy good , thanks for stopping by :).

  3. Dear Nee, A very appetizing recipe. Who doesn't like Parmigiana! Brings back memories of my mom making Eggplant Parm, as she would call it. But never added the beef! Thanks for sharing! Blessings, Dottie :)

    1. Hi Dottie , my family loves the dish , quick and easy for a busy day , adding the beef was an ide to make a one dish meal when you have little time , thanks for stopping by :)

  4. Nee,
    Looks really good, so colorful. Thanks for dropping by!

  5. Hi Cathy , Thank you very much , I have you on my sidebar to keep up with what you are doing and thank you for stopping by :)


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