Italian Eggplant Meatloaf Recipe
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0.0
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Unrated
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Prep Time
30 mins
-
Cook Time
30 mins
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Additional Time
30 mins
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Total Time
1 hr 50 mins
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Servings
6
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Calories
327 kcal
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Course
Main Course
Italian Eggplant Meatloaf Recipe
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Eggplant meatloaf is a great vegetarian option instead of the traditional meatloaf.Making eggplant meatloaf is very easy and straightforward. This dish is fresh, light, and delicious, making it perfect for summer meals!
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Ingredients
- 500 g eggplant - 1.1 pound
- 300 g tomatoes - ¾ pound
- 4 tablespoons olive oil - extra virgin
- 1 egg
- 100 g breadcrumbs - 1 cup
- 120 g flour - ⅔ cup
- 100 g parmigiano reggiano - 1 cup, grated
- 10 basil leaves - fresh
- salt - to taste
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Instructions
- Wash the eggplants thoroughly to remove any dirt. Cut off the ends and then chop the eggplants into medium-sized cubes, not too small. Next, take the cherry tomatoes and give them a good rinse. Once they're clean, slice each tomato in half. These steps will prepare your vegetables for the next part of the recipe.
- Take a large nonstick frying pan and pour in some extra virgin olive oil. Heat the pan on medium, then add the chopped eggplant. Let the eggplant cook for a few minutes, stirring occasionally, until it becomes soft and tender.
- Add the cherry tomatoes in the pan and keep cooking. Stir them with the eggplant now and then until they become soft enough to be easily pierced with a fork. Once they are all soft, move everything into a big glass bowl. Use a fork to mash them until you get a rough, chunky puree.
- Add salt according to your taste, and then put in the egg. Mix it well. After that, slowly add the sifted flour while continuing to mix until everything is well combined.
- Stir in the breadcrumbs and grated Parmigiano cheese thoroughly. Then, add the hand-cracked basil leaves and give it a final mix. Once everything is well combined, place the mixture in the refrigerator for about 30 minutes to allow it to firm up and compact.
- Now that the mixture is cold and firm, take it out and place it on a sheet of baking paper. Shape the dough into a rectangle, pressing it down firmly to keep it in place. Make sure to cover it generously with breadcrumbs on all sides, ensuring an even coating. This will help give it a nice texture and flavor when baked.
- Next, using the baking paper underneath for support, transfer the dough into a plum cake mold that measures about 25x13 cm (10x5 inches). This will help it maintain its shape while it bakes. Drizzle some extra virgin olive oil on top of the dough, and then place it in the oven.
- Bake in a preheated oven set to 180°C (356°F) for approximately 45 minutes. When done, remove from the oven and allow to cool completely before removing from the pan and slicing to serve.
Nutrition Information
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Serving
100g
Calories
327kcal
(16%)
Carbohydrates
35g
(12%)
Protein
12g
(24%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.003g
Cholesterol
39mg
(13%)
Sodium
404mg
(17%)
Potassium
391mg
(11%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
641IU
(13%)
Vitamin C
9mg
(10%)
Calcium
249mg
(25%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 327kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 39mg | 13% |
| Sodium | 404mg | 17% |
| Potassium | 391mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 641IU | 13% |
| Vitamin C | 9mg | 10% |
| Calcium | 249mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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