Buffalo & Eggplant Parmesan

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!

Author

Jill O'Brien

Ingredients

• 3 - eggplants, sliced
• 2 - tablespoons olive oil
• 1 - pound Wild Idea Premium Ground Buffalo
• or Italian Sausage
• 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)

Directions

1. Pre-heat oven to broil, with top rack on second shelf.
2. Arrange eggplants on a baking sheet and brush both sides with a tablespoon of oil.
3. Broil eggplants until lightly browned, about 4 minutes each side.
4. Remove the roasted eggplants from oven and set aside. Reduce the oven temperature to 375°.
5. In a sauté pan over medium high heat, heat remaining tablespoon of olive oil and crumble ground bison into pan.
6. Brown the meat for about 5 minutes, stirring occasionally, breaking larger pieces up.
7. Add garlic, onion, salt, pepper, and oregano and continue to sauté for another 5 minutes.
8. Add stewed tomatoes, mix together and bring to full heat.
9. Reduce heat to simmer and allow sauce to reduce for 15 minutes.
10. 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.
11. Bake at 375° for 30 minutes.
12. Mix the Parmesan cheese with the breadcrumbs and sprinkle over the top of the casserole. Continue baking for 5 minutes, or until lightly browned.