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Eggplant parmesan made with slices of eggpant dipped in kefir batter, deep-fried and baked layered with meat sauce and cheese.

Eggplant Parmesan with Tomato Meat Sauce

Course: Dinner
Cuisine: Italian
Keyword: eggplant lasagna, eggplant parmesan
Prep Time: 2 hours
Cook Time: 1 hour 40 minutes
Total Time: 3 hours 40 minutes
Servings: 12
Calories: 611kcal
Author: Victor
Print Recipe

Ingredients

  • 2 medium eggplant

Batter

  • 1 cup all purpose flour
  • 2 cups kefir or buttermilk
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp granulated onion or onion powder
  • 1 tsp granulated garlic or garlic powder

Tomato and Meat Sauce

  • 8 lbs tomatoes cored, blanched, peeled and chopped
  • 4 lbs lean beef
  • 2 medium onions peeled and diced
  • 1/2 cup olive oil
  • 2 Tbsp kosher salt or sea salt, plus more to taste
  • 1 Tbsp black pepper coarsely ground
  • 1 cup chopped greens parsley, cilantro, oregano, basil, sage, etc.
  • 1 Tbsp white sugar optional; or to taste; sweet tomatoes don't need added sugar

For assembly

  • 5 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese

Instructions

To prepare the eggplant

  • Remove stems, then rinse and dry the eggplant. Slice 1/4" thick lengthwise.
  • Place the eggplant slices on a large tray, sprinkling each slice with some salt. Let rest for 30-45 minutes.
  • Next, rinse under running water, dry with paper towels, and set aside.

To make the tomato meat sauce

  • Add olive oil to a large pot, preferably in a large cast-iron jambalaya pot, and heat it over medium-high heat. Add the chopped onions and cook, frequently stirring, until golden brown.
  • Add the beef and cook, frequently stirring, until browned.
  • Add the tomatoes, drizzle some olive oil on top, stir, and bring to a boil. Lower the heat and cook, frequently stirring, until the sauce thickens and loses about 1/4 of the volume. This will take about 40-60 minutes.

To make the batter

  • In a medium bowl, combine the flour and kefir or buttermilk. Adjust as needed, to get a slightly runny batter consistency. Season with salt, pepper, garlic and onion powder.

To fry eggplant slices

  • Preheat oil to 350F in a large cast iron pot or a deep fryer.
  • Two-three at a time, dip the eggplant slices in the batter, then carefully lower into the hot oil. Cook several minutes per side, until golden brown. Remove and place on a tray lined with paper towels to remove excess oil.

To assemble eggplant parmesan

  • Spread a ladlefull or two of the sauce on the bottom of an 11" x 15" deep baking dish. Next, arrange a layer of fried eggplant, followed by sauce, shredded mozzarella cheese, and finished by grated Parmesan cheese. Repeat until all layers are completed.

Baking eggplant parmesan

  • Cover with foil, ensuring that foil does not touch the top of the eggplant parmesan. Bake in preheated oven at 375F for 25 minutes.
  • Remove foil and bake additional 20 minutes. Cool for 10 minutes and serve.

Nutrition

Calories: 611kcal | Carbohydrates: 31g | Protein: 51g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1837mg | Potassium: 1509mg | Fiber: 7g | Sugar: 15g | Vitamin A: 3007IU | Vitamin C: 45mg | Calcium: 418mg | Iron: 5mg