Buffalo & Eggplant Parmesan
Nov 03, 2015
Buffalo & Eggplant Parmesan
Jill O'Brien
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
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- 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)
Directions
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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.
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7 comments
Do you skin the eggplant or just slice it ?