Beefy Eggplant Parmigiana Recipe

Name: Beefy Eggplant Parmigiana Recipe
Total time: 45 min
Yield: 8
Cuisine: Italian

Recipe By Taste Of Home

I developed this recipe one summer when my husband grew eggplant in the garden. I was thrilled when it won high honors at a national beef contest. —Celeste Copper, Baton Rouge, Louisiana.

3.6

27 Rating - Rate

Non Vegdiet

45minstotal

10minsPrep

35minsCook

ingredients serves

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Ingredients For Beefy Eggplant Parmigiana Recipe

0.33333333333333326 cup Chopped Onion
0.25 cup Finely Chopped Celery
0.125 teaspoon Garlic powder
2 tablespoon Canola oil
1 can Italian stewed tomatoes
0.5 cup Water
0.25 cup Tomato paste
1 teaspoon Dried Parsley Flakes
0.5 teaspoon Dried oregano
1.25 teaspoon Salt, Divided
0.5 teaspoon Pepper, Divided
1 Bay leaf
1 pound Ground Beef
1.5 cup All purpose flour
1 cup Buttermilk
2 inch Medium eggplants, peeled and cut into 1/2 slices
Additional canola oil
0.5 cup Grated Parmesan Cheese
2 cup Shredded part skim mozzarella cheese, divided
Minced Fresh Parsley

Nutrition
value

406

calories per serving

19 g Fat34 g Protein25 g Carbs< 1 g FiberOther

Current Totals

19 g Fat
34 g Protein
25 g Carbs
< 1 g Fiber

MacroNutrients

Carbs
25 g
Protein
34 g
Fiber
1 g

Fats

Fat
19 g

Vitamins & Minerals

Calcium
647 mg
Iron
3 mg
Vitamin A
150 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
66 mcg
Vitamin B12
1 mcg
Vitamin C
7 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
69 mg
Manganese
0 mg
Phosphorus
608 mg
Selenium
26 mcg
Zinc
5 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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