Ok since we came back from South America, I’ve been trying to eat more meat. Just once or twice a week. Last weekend I decided we would be having bison. But I also wanted something different. So off I went to Gluten Free Goddess to see what I could find.
I found a fantastic alternative to eggplant parmesan. Basically a casserole of eggplant, tomatoes, onions, bison and some seasoning. It was fairly easy to make, just a bit time consuming. You need to plan to let your eggplant ‘weep’ for about an hour at a minimum. The mint on top of the dish is a nice touch. It actually helps the dish taste even better the next day.
The nice thing about this dish is you could use bison or beef. Or if you wanted to stick to a vegetarian option, use a variety of mushrooms instead of ground meat. Next time I make it, I’ll also add some extra veggies, like carrots, green peppers and celery instead of just tomatoes.
The pictures don’t do it justice – I only had my Iphone handy but I swear it was really good. R never eats eggplant and he couldn’t wait to get to the leftovers! I will definitely make this again.