Ingredients Jump to Instructions ↓

  1. 1/3 cup chopped onion

  2. 1/4 cup finely chopped celery

  3. 1 teaspoon dried parsley flakes

  4. 1/8 teaspoon garlic powder

  5. 2 tablespoons canola oil

  6. 1 can (14-1/2 ounces) Italian stewed tomatoes

  7. 1/4 cup tomato paste

  8. 1/2 teaspoon dried oregano

  9. 1-1/4 teaspoons salt, divided

  10. 1/2 teaspoon pepper, divided

  11. 1 bay leaf

  12. 3/4 cup all-purpose flour

  13. 1 cup buttermilk

  14. 1 medium eggplant, peeled and cut into 3/8-inch slices Additional canola oil

  15. 1/2 cup grated Parmesan cheese

  16. 1 pound ground beef, cooked and drained

  17. 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

  18. 1-1/2 teaspoons minced fresh parsley

Instructions Jump to Ingredients ↑

  1. In a large saucepan, saute 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. 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 in. of hot oil until golden brown on each side; drain. 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. 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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