Beefy Eggplant Parmigiana

• 1/3 cup chopped onion
• 1/4 cup finely chopped celery
• 1/8 teaspoon garlic powder
• 2 tablespoons canola oil
• 1 can (14-1/2 ounces) Italian stewed tomatoes
• 1/2 cup water
• 1/4 cup tomato paste
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon dried oregano
• 1-1/4 teaspoons salt, divided
• 1/2 teaspoon pepper, divided
• 1 bay leaf
• 1 pound ground beef
• 1-1/2 cups all-purpose flour
• 1 cup buttermilk
• 2 medium eggplants, peeled and cut into 1/2-inch slices
• Additional canola oil
• 1/2 cup grated Parmesan cheese
• 2 cups shredded part-skim mozzarella cheese, divided
• Minced fresh parsley

1. 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.
2. In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In a shallow dish, combine flour and remaining salt and pepper. Place buttermilk in another shallow dish. Dip eggplant in buttermilk, then in flour mixture.
3. In a large skillet, cook eggplant in batches in 1/2 in. of hot oil until golden brown on each side; drain.
4. Place half of eggplant in a greased 13x9-in. baking dish. Top with half of Parmesan cheese, beef and tomato mixture. Sprinkle with 1 cup mozzarella cheese. Top with remaining eggplant, Parmesan cheese, beef and tomato mixture.
5. Bake, uncovered, at 350u0b0 for 30 minutes or until heated through. Sprinkle with the remaining mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Sprinkle with parsley.

onion, celery, garlic, canola oil, italian stewed tomatoes, water, tomato paste, parsley flakes, oregano, salt, pepper, bay leaf, ground beef, flour, buttermilk, eggplants, canola oil, parmesan cheese, mozzarella cheese, fresh parsley

Taken from www.tasteofhome.com/recipes/beefy-eggplant-parmigiana/ (may not work)