Baked Eggplant Parmesan with Savory Beef Filling

Instructions

1. 1

   Sauté the onion, celery, and garlic powder in oil until tender. Stir in the tomatoes, water, tomato paste, parsley, oregano, salt, pepper, and bay leaf. Bring to a boil, then reduce heat and simmer for 1 hour. Discard the bay leaf.

2. 2

   Cook the ground beef in a large skillet over medium heat until no longer pink, breaking it into crumbles. Drain and set aside. In a shallow dish, combine the flour and remaining salt and pepper. Place the buttermilk in another shallow dish. Dip the eggplant slices into the buttermilk, then into the flour mixture.

3. 3

   In a large skillet, cook the breaded eggplant slices in batches in 1/2 inch of hot oil until golden brown on each side. Drain on paper towels.

4. 4

   Layer half the eggplant slices in a greased 13x9 inch baking dish. Top with half the Parmesan cheese, the beef, and the tomato sauce mixture. Sprinkle with 1 cup of the mozzarella cheese. Repeat the layers with the remaining eggplant, Parmesan, beef, and tomato sauce.

5. 5

   Bake the casserole, uncovered, at 350°F for 30 minutes or until heated through. Sprinkle with the remaining mozzarella cheese and bake for an additional 5-10 minutes until the cheese is melted. Let stand for 10 minutes before serving. Garnish with minced fresh parsley.