Eggplant Parmesan Meatloaf


6 to 8 servings
2 pounds ground beefground beef2
⅔ cup chopped fresh basilbasil leaves
⅔ cup finely grated Parmesanparmesan cheese
⅔ cup jarred tomato-basil sauce, such as Giada De Laurentiis for Targettomato basil sauce
⅓ cup panko breadcrumbspanko (Japanese breadcrumbs)
2 teaspoons kosher saltkosher salt2
1 teaspoon freshly ground black pepperfreshly ground black pepper1
3 large cloves garlic, mincedgarlic clove3
2 large eggs, at room temperatureegg(s)2
1 small onion, finely choppedonion1
¼ cup extra-virgin olive oilextra-virgin olive oil¼
1 medium eggplant, trimmed and cut into six to eight ½-inch-thick sliceseggplant1
¼ teaspoon kosher saltkosher salt¼
¼ teaspoon finely ground black pepperfreshly ground black pepper¼
⅓ to ¾ cup of jarred tomato-basil sauce, such as Giada De Laurentiis for Target, plus extra for servingtomato basil sauce¾
½ cup coarsely grated whole milk mozzarellawhole milk mozarella cheese½


Preheat the oven to 375 degrees F.

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.
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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