Eggplant Parmesan Meatloaf

  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. Press the mixture onto the bottom of a nonstick baking sheet.
  4. Bake until cooked through or when an instant read thermometer registers 160 degrees F when inserted into the meatloaf, 20 to 25 minutes.
  5. For the eggplant: In a large skillet, heat the oil over medium-high heat.
  6. In batches, add the eggplant slices and cook until lightly browned, 2 to 3 minutes.
  7. Turn the slices over and season with the salt and pepper.
  8. Cook for 2 to 3 minutes longer.
  9. Arrange the eggplant slices on top of the meatloaf in a single layer.
  10. Spoon 1 to 1 1/2 tablespoons of the tomato-basil sauce into the center of each eggplant slice.
  11. Top with the mozzarella and bake until the cheese is just melted, an additional 5 minutes.
  12. Cut into 6 to 8 squares and serve with additional tomato-basil sauce.

ground beef, fresh basil, parmesan, tomatobasil sauce, breadcrumbs, kosher salt, freshly ground black pepper, garlic, eggs, onion, extravirgin olive oil, eggplant, kosher salt, ground black pepper, tomatobasil sauce, milk mozzarella

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/eggplant-parmesan-meatloaf-recipe.html (may not work)

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