Wild Idea Buffalo Recipe of the Week - BUFFALO and EGGPLANT PARMESAN

This week's Wild Idea Buffalo Recipe of the Week is - BUFFALO and EGGPLANT PARMESAN. Made using either Wild Idea Premium Ground Buffalo or Wild Idea Italian Buffalo Sausage. Eggplant Parmesan healthier and taken to a new flavor level with addition Buffalo! This is just another of the delicious and healthy recipes at the Wild Idea Buffalo website (https://wildideabuffalo.com/) Along with all the recipes you can also purchase any of the Wild Idea Products. Enjoy and Make 2019 a Healthy One!

BUFFALO and 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).

Ingredients:


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



Preperation:

1 - Pre-heat oven to broil, with top rack on second shelf.
2 - Arrange eggplants on a baking sheet and brush both sides with 1-tablespoon oil.

3 - Broil eggplant until lightly browned, about 4 minutes each side.
4 - Remove the roasted eggplant 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.
* Serve with a tossed green salad for a complete, deliciously easy meal.
https://wildideabuffalo.com/blogs/recipes/54134529-buffalo-eggplant-parmesan-casserole