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
plan
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ingredients serve
serve1
Add to Shopping ListIngredients 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
value
406
calories per serving
19 g Fat34 g Protein25 g Carbs< 1 g FiberOther
Current Totals
- Fat19g
- Protein34g
- Carbs25g
- Fiber< 1g
MacroNutrients
- Carbs25g
- Protein34g
- Fiber< 1g
Fats
- Fat19g
Vitamins & Minerals
- Calcium647mg
- Iron3mg
- Vitamin A150mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B966mcg
- Vitamin B121mcg
- Vitamin C7mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium69mg
- Manganese< 1mg
- Phosphorus608mg
- Selenium26mcg
- Zinc5mg
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
Recipe By Taste Of Home