Ingredients
1/3 cup chopped onion1/4 cup finely chopped celery1/8 teaspoon garlic powder2 tablespoons canola oil1 can (14-1/2 ounces) Italian stewed tomatoes1/2 cup water1/4 cup tomato paste1 teaspoon dried parsley flakes1/2 teaspoon dried oregano1-1/4 teaspoons salt, divided1/2 teaspoon pepper, divided1 bay leaf1 pound ground beef1-1/2 cups all-purpose flour1 cup buttermilk2 medium eggplants, peeled and cut into 1/2-inch slicesAdditional canola oil1/2 cup grated Parmesan cheese2 cups shredded part-skim mozzarella cheese, dividedMinced fresh parsley
Preparation
In a large saucepan, saute onion, celery and garlic powder in oil until tender. Stir in the tomatoes, water, tomato paste, parsley, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Discard bay leaf.
In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain and set aside. In a shallow dish, combine flour and remaining 3/4 tsp. salt and 1/4 tsp. pepper. Place buttermilk in another shallow dish. Dip eggplant in buttermilk, then in flour mixture.
In a large skillet, cook eggplant in batches in 1/2 in. of hot oil until golden brown on each side; drain.
Place half the eggplant in a greased 13x9-in. baking dish. Top with half the Parmesan cheese, beef and tomato mixture. Sprinkle with 1 cup mozzarella cheese. Top with remaining eggplant, Parmesan cheese, beef and tomato mixture.
Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with the remaining mozzarella cheese. Bake until cheese is melted, 5-10 minutes longer. Let stand for 10 minutes before serving. Sprinkle with parsley.
