Crispy Baked Eggplant Recipes Recipe For Meatloaf

EGGPLANT PARMESAN MEATLOAF

Steps:

• Preheat the oven to 375 degrees F.
• For the meatloaf: In a large bowl, mix together the ground beef, basil, Parmesan, tomato-basil sauce, breadcrumbs, salt, pepper, garlic, eggs and onions until combined. Press the mixture onto the bottom of a nonstick baking sheet. Bake until cooked through or when an instant read thermometer registers 160 degrees F when inserted into the meatloaf, 20 to 25 minutes.
• For the eggplant: In a large skillet, heat the oil over medium-high heat. In batches, add the eggplant slices and cook until lightly browned, 2 to 3 minutes. Turn the slices over and season with the salt and pepper. Cook for 2 to 3 minutes longer.
• Arrange the eggplant slices on top of the meatloaf in a single layer. Spoon 1 to 1 1/2 tablespoons of the tomato-basil sauce into the center of each eggplant slice. Top with the mozzarella and bake until the cheese is just melted, an additional 5 minutes.
• Cut into 6 to 8 squares and serve with additional tomato-basil sauce.

CRISPY OVEN-BAKED EGGPLANT

Steps:

• Preheat oven to 450.
• Using a large ziplock bag (or mixing bowl) add flour and season with salt and pepper. Set aside.
• In another large ziplock bag, combine panko, parm, parsley and season with salt and pepper. Set aside.
• On a large (unlined) baking sheet add 2 tbsp of olive oil and coat the pan evenly. Add the butter (unmelted) and place in the hot oven for 3-5 minutes - just until the butter browns. Set a timer so not to burn the butter!
• While the oil and butter is heating, wash and dry eggplant and slice into 1/2 inch thick rounds. Set aside.
• In a small mixing bowl, beat eggs.
• Time to coat the eggplant rounds.
• Add the eggplant rounds to the flour bag (you should be able to fit them all in at once). Seal and shake until well coated.
• One at a time, take the floured eggplant rounds (shake off excess flour) and dip into the egg until well coated, then drop into the panko ziplock bag and shake, toss and pat until well coated.
• Place on hot baking sheet. Repeat until all the rounds are ready to go.
• Bake at 450 for 15 minutes.
• Remove, turn eggplant rounds over and continue baking for another 15. Enjoy!

CRISPY BAKED EGGPLANT

Steps:

• Preheat oven to 425°F.
• In a small bowl stir together mayonnaise, dried onion, and salt.
• In a shallow dish mix bread crumbs, Parmesan cheese, and Italian seasoning (or just use Italian breadcrumbs).
• Brush eggplant slices with mayonnaise mixture and then coat in breadcrumb mixture.
• Place eggplant slices on a lightly oiled baking sheet or shallow baking dish.
• Bake in hot oven for about 12 to 15 minutes turning about half way through.
• Enjoy!
• (This is a take-off from a recipe I have on a CD called "One Million of the World's Best Recipes", 2000).

EASY MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
• In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
• Bake at 350 degrees F (175 degrees C) for 1 hour.