Meat casserole with eggplant and cheese

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 6-8

Meatloaf (meat casserole) It can be called a classic of American cuisine. In fact, the recipe was brought from Europe by German immigrants who settled in Pennsylvania. The dish does indeed resemble bread in appearance. It's sure to please lovers of hearty dishes with the vibrant flavor combination of eggplant and cheese.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Meatloaf

900 g of ground beef
2/3 cup basil, chopped
2/3 cup finely grated Parmesan
2/3 cup canned tomato sauce with basil
1/3 cup breadcrumbs
2 teaspoons of salt
1 teaspoon ground black pepper
3 large cloves garlic, finely chopped
2 large eggs at room temperature
1 small onion, finely chopped

Eggplants

1/4 tbsp. l. olive oil
1 medium eggplant, cut off the stem and the opposite end, cut into 6-8 circles 1 cm wide.
1/4 teaspoon salt
1/4 tsp ground black pepper
1/3 to 3/4 cup canned tomato basil sauce, plus extra for serving
1/2 cup whole milk mozzarella, coarsely grated

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground beef, basil, Parmesan cheese, tomato sauce, breadcrumbs, garlic, eggs, onions, eggplants, mozzarella cheese

Cooking the dish according to the recipe:

Preheat oven to 190°C.
To make meatloaf, combine ground beef, basil, Parmesan, basil-tomato sauce, breadcrumbs, salt, pepper, garlic, eggs, and onion until smooth. Spread the mixture on a nonstick baking sheet. Bake until cooked through or until a thermometer inserted into the crust registers 165°F (71°C), about 20-25 minutes.

To cook the eggplant, heat the oil in a large skillet over medium heat. Add the eggplant slices one at a time and fry for 2-3 minutes until lightly golden. Turn the slices over and season with salt and pepper. Cook for another 3 minutes.
Arrange the eggplant slices in a single layer on top of the meatloaf. Add 1-1.5 tablespoons of tomato-basil sauce to the center of each eggplant slice. Sprinkle the mozzarella on top and bake for another 5 minutes, until the cheese begins to melt.
Cut the meatloaf into 6-8 pieces and serve each with an extra dollop of tomato-basil sauce.

Categories:

recipe / Main courses / Casseroles / Meat / Vegetables and mushrooms / / American cuisine / Giada De Laurentiis

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