Gluten-free beef parmigiana rissoles

SERVES: 4 PREP: 10 minutes COOK: 20 minutes INGREDIENTS

2 slices gluten-free soy and 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 tbsp 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

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.

2. Meanwhile, heat 2 tbsp 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.

3. Heat remaining 2 tsp 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.

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.