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.