Beefy Eggplant Parmigiana Recipe

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
45m.total
10m.Prep
35m.Cook
Beefy Eggplant Parmigiana
plan
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ingredients serve

Ingredients for Beefy Eggplant Parmigiana Recipe

  • 1/25 cup Chopped Onion
  • 0.03 cup Finely Chopped Celery
  • 1/50 teaspoon Garlic powder
  • 1/4 tablespoon Canola oil
  • 0.13 can Italian stewed tomatoes
  • 0.06 cup Water
  • 0.03 cup Tomato paste
  • 0.13 teaspoon Dried Parsley Flakes
  • 0.06 teaspoon Dried oregano
  • 0.16 teaspoon Salt, Divided
  • 0.06 teaspoon Pepper, Divided
  • 0.13 Bay leaf
  • 0.13 pound Ground Beef
  • 0.19 cup All purpose flour
  • 0.13 cup Buttermilk
  • 1/4 inch Medium eggplants, peeled and cut into 1/2 slices
  • As required Additional canola oil
  • 0.06 cup Grated Parmesan Cheese
  • 1/4 cup Shredded part skim mozzarella cheese, divided
  • As required Minced Fresh Parsley
Nutrition
value
406
calories per serving
19 g Fat34 g Protein25 g Carbs< 1 g FiberOther

Current Totals

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

MacroNutrients

  • Carbs
    25g
  • Protein
    34g
  • Fiber
    < 1g

Fats

  • Fat
    19g

Vitamins & Minerals

  • Calcium
    647mg
  • Iron
    3mg
  • Vitamin A
    150mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    66mcg
  • Vitamin B12
    1mcg
  • Vitamin C
    7mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    69mg
  • Manganese
    < 1mg
  • Phosphorus
    608mg
  • Selenium
    26mcg
  • Zinc
    5mg
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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Recipe By Taste Of Home