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November 03, 2015


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Ground ›   Sausages ›  


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! (Serves 8).

For more Eggplant health benefits check out this terrific post:                                                                                       

Buffalo Eggplant Parmesan Casserole












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



  • Pre-heat oven to broil, with top rack on second shelf.
  • Arrange eggplants on a baking sheet and brush both sides with 1-tablespoon oil.
  • Broil eggplant until lightly browned, about 4 minutes each side.
  • Remove the roasted eggplant 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.

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.


penny anderson

October 11, 2016

Do you skin the eggplant or just slice it ?

Jill O'Brien

October 11, 2016

Hi Penny. I leave it on. Now I’m hungry for this dish!

Jim Hale

September 27, 2017

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!


September 27, 2017

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!

Linda Nelson

October 13, 2017

This recipe is ridiculously and wonderfully good! Thanks, Jill.

Martha King

January 07, 2018

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!

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