Beefy Eggplant Parmigiana Recipe

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