Eggplant meatloaf with stringy filling: as good as it used to be

Meatloaf in itself is one of the dishes that everyone in the family gets along with, but this aubergine dish, with its gooey and delicious filling, will drive your loved ones crazy beyond all expectations.

To make it you can boil the aubergines, of course, but if you follow our advice and fry them in a pan, the result will be even more surprising.

We are not talking about a dietary dish, obviously, also and above all for the way it is cooked, but it is certainly complete with every nutritional property.

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From mineral salts to vitamins, from egg proteins to calcium from cheese, from carbohydrates in breadcrumbs to fibres, in short, in a single bite you will find everything you need for your well-being, satisfying your throat and stomach beyond measure.

What are you waiting for then? Get to work, let’s get started!

Eggplant meatloaf with stringy filling: ingredients and preparation

For this recipe, get:

• 500 g of washed and diced aubergines
• About 150 grams of mozzarella filone for pizzas, or smoked scamorza
• 2 of pecorino
• 2 tablespoons of Parmesan
• 5 tablespoons of breadcrumbs or more depending on whether the dough is still soft
• 5 tablespoons of coarsely chopped old bread (as in the photo)
• 1 small egg
• 1 clove of garlic
• 1 sprig of parsley
• sale q.b.
• breadcrumbs to taste
• extra virgin olive oil to taste
• pepper to taste (optional)

Procedure:

Drizzle the extra virgin olive oil in a non-stick pan, add the garlic crushed between the palms of your hands and the whole parsley. Sauté for a while, then remove both.

At this point insert the aubergine cubes and adjust the salt, let it flavor by turning with the ladle and put the lid on. Let go for about ten minutes, checking from time to time that they don’t stick to the bottom. As soon as they are well cooked, remove them from the heat and place them in a bowl.

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Now finely chop the parsley with the mezzaluna, grate the Parmesan and pecorino. Add them to the aubergines and also break the egg. Now mix, uniforming all the ingredients well, then add the stale bread and a couple of spoonfuls of breadcrumbs. Let it rest for just 5 minutes.

In the meantime, preheat the oven to 180°. Grate the mozzarella strand to cut it into julienne strips.

Take the dough again and check if you still need to add a few spoonfuls of breadcrumbs to harden or if the one incorporated earlier is sufficient depending on the desired consistency.

Transfer it to a sheet of baking paper and roll it out giving it a rectangular shape. Distribute the grated mozzarella in the center, then lift one edge of the sheet and roll it up to make the classic meatloaf. Now arrange it in a loaf pan and bake it for about half an hour. Take it out and serve it.

It is a show!