A very simple, light and delicious seasonal recipe… baked eggplant meatloaf, with cubes of melted provola. The preparation is similar to that of eggplant meatballs, except in this case I made a large meatloaf, to be served warm, sliced. A tasty and economical vegetarian main course that you can prepare in advance and serve with a nice vegetable salad or classic potatoes! If you want, take a look at these eggplant recipes too:
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 3-4
- Cooking methods: Oven
- Seasonality: Spring, Summer
- Energy 146.07 (Kcal)
- Carbohydrates 17.14 (g) of which sugars 4.52 (g)
- Proteins 7.65 (g)
- Fat 5.85 (g) of which saturated 3.03 (g)of which unsaturated 1.89 (g)
- Fibers 4.07 (g)
- Sodium 293.38 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 round eggplant (about 1 lb)
- 2 slices white sandwich bread
- 1 egg
- 1.75 oz provola cheese
- 1 tbsp grated Parmesan cheese
- 2 tbsps breadcrumbs
- 1 clove garlic
- parsley
- extra virgin olive oil
- salt
Tools
- Baking tray
- Baking paper
- Bowl
- Pan
- Food processor
Preparation
Wash the eggplant and cut it into small cubes.
Cook it in a pan over medium heat, with a drizzle of oil and a pinch of salt. When it is tender, turn it off and let it cool in a glass bowl.
Tear the sandwich bread into pieces and put it in a food processor along with the peeled garlic and a sprig of parsley.
Chop for a few seconds, then add the mixture to the eggplants.
Add the egg, the Parmesan, a couple of tablespoons of breadcrumbs, and season with salt. Mix well until you get a tender but fairly firm mixture.
Cut the provola into cubes, add it to the mixture, and distribute evenly. Cover the bowl with plastic wrap and put it in the refrigerator to firm up for 10-15 minutes.
After the time has passed, place the mixture on a sheet of baking paper and shape it into a meatloaf, helping yourself with a little breadcrumbs.
Transfer the meatloaf to a baking tray and brush the surface with a drizzle of oil.
Put everything in a fan oven at 355-365°F and bake for about 40 minutes, or until the meatloaf is browned on the surface.
At the end, remove it from the oven and wrap it with its baking paper, so it does not lose its shape. Let it cool down for 10-15 minutes.
Your eggplant meatloaf is ready, slice it and serve it warm along with a side of fresh vegetables or potatoes.
Notes and Tips
You can also cook the eggplant cubes in an air fryer (12-13 minutes at 375-390°F) or boiling them in salted water.
You can replace the parsley with basil, thyme, or other herbs. You can omit the garlic if you don’t like it.
You can use white sandwich bread, whole wheat bread, crustless country bread or sliced bread.
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