adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gluten-free beef parmigiana rissoles
Gluten-free beef parmigiana rissoles
0 Likes
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Gluten-free parmigiana rissoles: Eggplant, beef, and baked cheese layers. Family favorite!
Ingredients:
  • 2 slices Abbott’s Gluten Free Soy & Linseed Bread
  • 1 ⁄2 red onion, chopped
  • 2 garlic cloves, chopped
  • 25g (1 ⁄3 cup) finely grated parmesan
  • 1 ⁄250.00 ml fresh basil leaves, chopped, plus extra, to serve
  • 500g beef mince
  • 2 1 ⁄382.20 gm extra virgin olive oil
  • 8 x 1cm-thick (about 220g) eggplant slices
  • 400g jar tomato pasta sauce
  • 50g (1 ⁄2 cup) coarsely grated mozzarella
  • Sliced tomatoes, to serve (optional)
  • Salad leaves, to serve (optional)
Instructions:
  • 1. Make bread crumbs in a food processor and place in a bowl. 2. Combine onion, garlic, and parmesan in the food processor and chop finely. 3. Add basil, minced meat, egg, and breadcrumbs to the mixture and season. Pulse until combined. 4. Shape into eight 2.5cm-thick patties and chill on a lined plate in the fridge.
  • Heat 2 tablespoons of oil in a large non-stick frying pan over medium heat. Season the eggplant and cook for 10 minutes, flipping occasionally, until it is tender and cooked through. Transfer to a plate.
  • In a skillet, warm up the 2 teaspoons of oil over medium heat. Cook the rissoles, flipping periodically, for about 8 minutes until they are nicely browned and nearly cooked through. Transfer the rissoles to a greased baking tray, then layer them with sauce, eggplant, and mozzarella on top.
  • Preheat the oven grill to high. Cook the rissoles for 4 minutes until the cheese is golden and melted. Sprinkle with extra basil leaves and serve with sliced tomato and salad leaves, if desired.

Similar Recipes