Buffalo & Eggplant Parmesan
Buffalo & Eggplant Parmesan
Rated 2.5 stars by 2 users
I have a new respect for eggplant… all it needed was a little boost of bison. This recipe gives you all the Eggplant Parmesan flavors you love, without all the steps.
A new favorite for your recipe box!
Ingredients
- 3 - eggplants, sliced
- 2 - tablespoons olive oil
-
1 - pound Wild Idea Premium Ground Buffalo
- 3 - tablespoons garlic, chopped
- 1 - onion, chopped
- 2 - teaspoon salt
- 1 - tablespoon black pepper
- 1 - tablespoon oregano
- 28 - ounces Italian style stewed tomatoes, chopped
- 8 - ounces fresh mozzarella, sliced
- 1 - cup fresh basil, julienned
- 4 - ounces freshly grated Parmesan cheese
- 1 - cup panko style bread crumbs (optional)
Ingredients (Serves 8):
Directions
Buffalo & Eggplant Parmesan Preparations:
Pre-heat oven to broil, with top rack on second shelf.
Arrange eggplants on a baking sheet and brush both sides with a tablespoon of oil.
Broil eggplants until lightly browned, about 4 minutes each side.
Remove the roasted eggplants from oven and set aside. Reduce the oven temperature to 375°.
In a sauté pan over medium high heat, heat remaining tablespoon of olive oil and crumble ground bison into pan.
Brown the meat for about 5 minutes, stirring occasionally, breaking larger pieces up.
Add garlic, onion, salt, pepper, and oregano and continue to sauté for another 5 minutes.
Add stewed tomatoes, mix together and bring to full heat.
Reduce heat to simmer and allow sauce to reduce for 15 minutes.
In a 9×13 pan place half of the eggplant on the bottom overlapping slightly. Layer with the bison tomato sauce, fresh mozzarella, basil and remaining eggplant.
Bake at 375° for 30 minutes.
Mix the Parmesan cheese with the breadcrumbs and sprinkle over the top of the casserole. Continue baking for 5 minutes, or until lightly browned.
Serve with a tossed green salad for a complete, deliciously easy meal.
Recipe Note
Wine Pairing: Terra Valentine - 2005 Spring Mountain District, Cabernet Sauvignon
The nose opens with deep plum, violets, cedar and bittersweet chocolate. Bright cola berry follows with notes of caramel and dried fig, with a lingering earthy finish.
For more eggplant health benefits, check out this terrific post:
This sounds great! I dehydrated a lot of broiled eggplant last Fall. This sounds like a perfect way to use some of it! Thanks for another tempting recipe.
This is phenomenal! I made it last week and will make it again very soon. Not only does this use a healthy and sustainable food source but it fits right into our ketogenic diet. Jill, please post more recipes like this when you can. Yum, yum, yum!
This recipe is ridiculously and wonderfully good! Thanks, Jill.
Yummy recipe. I do happen to love eggplant and have made a similar recipe. I stuff baby eggplant with bison and spices similar to what you use here. I will definitely make this one!
I love eggplant parmesan. My wife is sensitive to gluten, so I like that this recipe leaves out the breadcrumbs. I’ll give it a try. Thanks!