Recipe

Hosted By
DnD

		Eggplant Parmesan Meatloaf
		Serving Size - 8
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

MEATLOAF:

2 pounds ground turkey

2/3 cup chopped fresh basil

2/3 cup finely grated Parmesan

2/3 cup tomato-basil garlic sauce

1/3 cup panko breadcrumbs

2 teaspoons kosher salt, plus extra for seasoning

1 teaspoon freshly ground black pepper

3 large cloves garlic, minced

2 large eggs, at room temperature

1 small onion, finely chopped

EGGPLANT:

1/4 cup extra-virgin olive oil

1 medium eggplant, trimmed and cut into six to eight 1/2-inch-thick slices

1/4 teaspoon kosher salt

1/4 teaspoon finely ground black pepper

1 cup tomato-basil garlic sauce

1 cup coarsely grated whole milk mozzarella

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.