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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

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Ingredients
Amt.	Measure	Ingredient



2	pounds	Beef, ground, 80% lean meat / 20% fat, browned
4	tablespoons	basil
2/3	cup	grated parmesan
2/3	cup	tomato sauce
1/3	cup	breadcrumbs, Panko
3	cloves	garlic minced
2	large	eggs
1	small	Onion, chopped
1	eggplant, unpeeled (approx 1-1/4 lb)	Eggplant (Slice 1/2" Thick)
1/3	cup	tomato sauce
6	slices	mozzarella cheese

Steps

Sequence	Step

1	Preheat 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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