Eggplant Meatloaf
Sometimes, picking the perfect eggplant can be a hit or miss. I’ve learned that choosing the smaller ones are better for taste, they are not bitter like some of the larger ones. They should also be firm, but not hard, with a smooth skin. This recipe can also be made in much the same way as a lasagna. You would just need more eggplant slices and don’t forget the cottage cheese.
Ingredients
Meatloaf
- 2 lbs ground beef
- ¼ cup chopped basil
- ¾ cup grated parmesan
- 1 cup marinara sauce
- ¼ cup Bisquick
- 1 tsp salt
- 2 tsps pepper
- 3 cloves garlic, minced
- 1 onion, finely chopped
- 2 large eggs
Eggplant
- 1 eggplant
- ¼ cup olive oil
- ½ tsp salt
- ½ tsp pepper
- 1 cup marinara sauce
- ½ cup mozzarella cheese, grated
Instructions
- Preheat the oven to three hundred and fifty degrees.
- In a large bowl, combine two pounds of ground beef, one quarter of a cup of chopped basil, three quarters of a cup of grated parmesan, one cup of marinara sauce, one quarter of a cup of Bisquick, one teaspoon of salt, two teaspoons of pepper three cloves of minced garlic, one chopped onion and two large eggs. Mix all ingredients until well combined. Place into the bottom of a baking dish and bake for thirty minutes. Prepare the eggplant.
- Cut the eggplant into eight even slices.
- In a large skillet, heat one quarter of a cup of olive oil over medium heat.
- Cook the eggplant slices until lightly browned on both sides. Season with the salt and pepper.
- Place the eggplant slices on top of the cooked meat mixture. Spoon one cup of marinara sauce evenly over the eggplant, and add one half of a cup of grated mozzarella cheese.
- Bake until the cheese melts.
- Cut into squares and serve with additional marinara sauce if desired.
Tried this recipe?Let us know how it was!
