Eggplant parmesan meatloaf

  

Eggplant, cheese, tomato sauce, and ground meat were made to all be together. The eggplant is surprisingly tender, juicy, and sweet against the flavorful meatloaf and the yummy gooey-ness of the melted cheese and marinara sauce. I made this dish twice, the first time using ground lean turkey, and the second time using ground chicken. Both times were a hit. This dish is our new weekly favorite and an easy go-to dinner!

 

Ingredients
Meatloaf:

• 2 pounds ground lean turkey or chicken
• 2/3 cup chopped fresh basil (leave a small amount for sprinkling on top of cooked dish)
• 2/3 cup finely grated Parmesan (leave a small amount for sprinkling on top of cooked dish)
• 2/3 cup jarred marinara sauce
• 1/3 cup panko breadcrumbs
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 large cloves garlic, minced
• 2 large eggs, at room temperature
• 1 small onion, finely chopped

Eggplant:

• Drizzling of 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
• 1/3 to 3/4 cup of jarred marinara sauce
• 1/2 cup coarsely grated part skim milk mozzarella

Directions

• Preheat the oven to 375 degrees F.
• For the meatloaf: In a large bowl, mix together the ground beef, basil, parsley, Parmesan, marinara 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. Top with the remaining freshly chopped basil and parsley.
• Cut into 6 to 8 squares and serve with additional marinara sauce and Parmesan cheese if desired.  

Recipe courtesy of Giada De Laurentiis

Happy and healthy eating!