Gluten free beef parmigiana rissoles

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How to make Gluten free beef parmigiana rissoles

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:20
  • Total Time : 0:30

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 ⁄2 cup fresh basil leaves, chopped, plus extra, to serve
  • 500g beef mince
  • 1 egg
  • 2 1 ⁄2 tablespoons 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)

Method

  • Step 1 Process the bread until fine crumbs. Transfer to a bowl. Add onion, garlic and parmesan to food processor and process until finely chopped. Add the basil, mince, egg and breadcrumbs to food processor. Season. Process until just combined. Transfer to a bowl. Shape the mixture into eight 2.5cm-thick patties. Place on a lined plate in the fridge until required.
  • Step 2 Meanwhile, heat 2 tablespoons oil in a large non-stick frying pan over medium heat. Season the eggplant. Cook, turning, for 10 minutes or until eggplant is tender and cooked through. Transfer to a plate.
  • Step 3 Heat remaining 2 teaspoons oil over medium heat. Cook rissoles, turning, for 8 minutes or until browned and almost cooked through. Transfer to a greased baking tray. Top rissoles with sauce, eggplant and mozzarella.
  • Step 4 Preheat the oven grill to high. Cook rissoles for 4 minutes or until cheese is golden and melted. Sprinkle with extra basil leaves. Serve with sliced tomato and salad leaves, if you like.

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