Beefy Eggplant Parmigiana

Name: Beefy Eggplant Parmigiana
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bay leaf; 237 milliliters buttermilk; 397 grams can Italian stewed tomatoes; 2 Tbsps canola oil; 8 servings Additional canola oil; 59 milliliters finely chopped celery; 1 teaspoon dried parsley flakes; 1 medium eggplant, peeled and cut into 1/2-inch slices; 177 milliliters all-purpose flour; 8 servings Minced fresh parsley; 0 teaspoons garlic powder; 454 grams ground beef; 79 milliliters chopped onion; 1 teaspoons dried oregano; 118 milliliters grated Parmesan cheese; 227 grams cups shredded part-skim mozzarella cheese, divided; 1 teaspoons pepper, divided; 1 teaspoon salt, divided; 59 milliliters tomato paste

Beefy Eggplant Parmigiana might be just the Mediterranean recipe you are searching for. For $1.54 per serving, you get a main course that serves 8. One serving contains 499 calories, 23g of protein, and 36g of fat. Head to the store and pick up additional canolan oil, salt, flour, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.

Instructions

In a large saucepan, saute onion, celery and garlic powder in oil until tender. Stir in the tomatoes, 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.

Ingredients you will need

Garlic Powder

Tomato Paste

Bay Leaves

Tomato

Oregano

Parsley

Celery

Pepper

Onion

Salt

Cooking Oil

Equipment you will use

Sauce Pan

In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In a shallow dish, combine flour and remaining salt and pepper.

Ingredients you will need

Salt And Pepper