Bison and Eggplant Parmesan Casserole

I have a new respect for eggplant… all it needed was a little boost of bison. Our recipe this month is easy to prepare and is a great make ahead meal for a casual holiday party or family dinner. I hope this becomes a favorite in your recipe box. Happy Cooking and Happy Holidays.

Serves 8 to 12

Ingredients:
3 eggplants, sliced
2 tablespoons olive oil
1 pound ground bison
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
1 cup fresh basil, julienned
4 ounces freshly grated parmesan cheese

1.)    Arrange eggplants on a baking sheet and brush with 1 tablespoon oil.

2.)    Broil eggplant until lightly browned about 4 minutes each side. Remove and set aside. Reduce oven temperature to 375 degrees.

3.)    In sauté pan over medium high heat, heat remaining tablespoon of olive oil and add ground bison, breaking into small pieces when adding.

4.)    Brown meat for about 5 minutes and add garlic, onion, salt, pepper and oregano. Continue to sauté for another 5 minutes.

5.)     Add stewed tomatoes, mix together and bring to full heat.

6.)    Reduce heat to simmer and allow sauce to reduce for 15 minutes.

7.)    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 then remaining eggplant.

8.)    Bake at 375 for 30 minutes.

9.)    Top casserole with shredded parmesan and continue baking for 5 minutes, or until lightly browned.

Serve with a tossed green salad for a complete easy delicious healthy 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.