Italian Eggplant Meatloaf Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A meatless loaf made from eggplant, cherry tomatoes, eggs, and Parmesan with fresh basil. Soft and flavorful inside, easy to slice, and satisfying despite being completely meat-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 500 g eggplant, trimmed and diced, about 1 large eggplant or 2 medium eggplants (- 1.1 pound)
- 300 g cherry tomatoes (- about 10 oz)
- 4 tablespoons extra virgin olive oil
- 1 egg
- 100 g breadcrumbs (- 1 cup)
- 120 g all-purpose flour (- 1 cup)
- 100 g grated Parmigiano Reggiano (- 1 cup)
- 10 fresh basil leaves
- salt (- to taste)
At a glance
PER SERVING · TIME 110M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 50m
- Sodium
- 403mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 272mg
- Calcium
- 222mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 403MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.