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Recipes - eggplant meatloaf

Recipe Name

eggplant meatloaf

Submitted by Guest
Recipe Description giada
Quantity 1 Quantity Unit cookie sheet Servings  
Prep Time (minutes) 20 Cook Time (minutes) 35 Ready In (minutes) 55
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
poundsBeef, ground, 80% lean meat / 20% fat, browned
4
tablespoonsbasil
2/3
cupgrated parmesan
2/3
cuptomato sauce
1/3
cupbreadcrumbs, Panko
3
clovesgarlic minced
2
largeeggs
1
smallOnion, chopped
1
eggplant, unpeeled (approx 1-1/4 lb)Eggplant (Slice 1/2" Thick)
1/3
cuptomato sauce
6
slicesmozzarella cheese
Steps
Sequence Step
1Preheat the oven to 375 degrees F. For the meatloaf: In a large bowl, mix together the ground beef, basil, Parmesan, tomato-basil sauce, breadcrumbs, salt, pepper, garlic, eggs and onions until combined. Press the mixture onto the bottom of a nonstick baking sheet. Bake until cooked through or when an instant read thermometer registers 160 degrees F when inserted into the meatloaf, 20 to 25 minutes. For the eggplant: In a large skillet, heat the oil over medium-high heat. In batches, add the eggplant slices and cook until lightly browned, 2 to 3 minutes. Turn the slices over and season with the salt and pepper. Cook for 2 to 3 minutes longer. Arrange the eggplant slices on top of the meatloaf in a single layer. Spoon 1 to 1 1/2 tablespoons of the tomato-basil sauce into the center of each eggplant slice. Top with the mozzarella and bake until the cheese is just melted, an additional 5 minutes. Cut into 6 to 8 squares and serve with additional tomato-basil sauce.






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