Beefy Eggplant Parmigiana
"I developed this recipe one summer when my husband planted eggplant and tomatoes. I was thrilled when this special casserole won high honors at a national beef contest.—Celeste Copper, Baton rouge, Louisiana..."
INGREDIENTS
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1/3 cup chopped onion
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1/4 cup finely chopped celery
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1/8 teaspoon garlic powder
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2 tablespoons canola oil
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1 can (14-1/2 ounces) Italian stewed tomatoes
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1/2 cup water
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1/4 cup tomato paste
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1 teaspoon dried parsley flakes
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1/2 teaspoon dried oregano
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1-1/4 teaspoons salt, divided
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1/2 teaspoon pepper, divided
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1 bay leaf
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1 pound ground beef
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1-1/2 cups all-purpose flour
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1 cup buttermilk
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2 medium eggplants, peeled and cut into 1/2-inch slices
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Additional canola oil
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1/2 cup grated Parmesan cheese
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2 cups shredded part-skim mozzarella cheese, divided
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Minced fresh parsley
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