Beefy Eggplant Parmigiana Recipe

Beefy Eggplant Parmigiana Recipe
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One lovely summer, my husband decided to grow some eggplants in our garden. I came up with this delightful recipe using them, and to my surprise, it won high honors at a national beef contest!

Prep: 50 + simmering | Bake: 35 min. + standing | Servings: 8

Needed Ingredients to Make Beefy Eggplant Parmigiana

  • 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

Directions for Making Beefy Eggplant Parmigiana

  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.
  2. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Discard bay leaf.
  3. 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 the remaining 3/4 tsp. salt and 1/4 tsp.
  4. 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.
  5. Place half the eggplant in a greased 13×9-in. baking dish. Top with half the Parmesan cheese, beef, and tomato mixture. Sprinkle with 1 cup of mozzarella cheese. Top with remaining eggplant, Parmesan cheese, beef, and tomato mixture.
  6. 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.

Nutrition Facts

1 cup: 498 calories, 33g fat (8g saturated fat), 58mg cholesterol, 841mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 22g protein.

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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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