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Eggplant Parmesan Meatloaf

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  • Level: Easy
  • Total: 55 min
  • Active: 55 min
  • Yield: 6 to 8 servings
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2 pounds ground beef

2/3 cup chopped fresh basil

2/3 cup finely grated Parmesan

2/3 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target

1/3 cup panko breadcrumbs

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

3 large cloves garlic, minced

2 large eggs, at room temperature

1 small onion, finely chopped


1/4 cup extra-virgin olive oil

1 medium eggplant, trimmed and cut into six to eight 1/2-inch-thick slices

1/4 teaspoon kosher salt

1/4 teaspoon finely ground black pepper

1/3 to 3/4 cup of jarred tomato-basil sauce, such as Giada De Laurentiis for Target, plus extra for serving

1/2 cup coarsely grated whole milk mozzarella


  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Cut into 6 to 8 squares and serve with additional tomato-basil sauce.
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