This recipe was requested by my dad for his birthday(which was October 19 but I was on the mend from my liver resection). He didn't want a tofu loaf or a meat-based meatloaf, but an "eggplant parmesan loaf".
So I scoured the Internet for eggplant loaf recipes and I found this link, http://www.whatocook.com/how-to-make-an-eggplant-loaf/
This link called for using a food processor to make the loaf, but then I relied upon my vast meatloaf-making experience to the time when I made a squid loaf, since the pieces of eggplant that weren't riddled with seeds looked like squid tentacles.
My dad said this dish was right up there with the last thing he requested for me to make, the Honey Graham Sauerbraten, and coming from him, that's a big compliment, since he is a meatloaf traditionalist.
When I am in the middle of making a recipe sometimes, I come up with a crazy idea, like removing the limbs of a black chicken, sticking a meatloaf in the chicken's abdomen, and calling it a paleo taco!
I noticed the eggplants had a considerable amount of liquid so when I was done removing the seeds from the eggplant, I wrung them out on the baking tray they were baked in and I put all the liquids on the tray, plus the seeds into a strainer. Then I strained out the liquid into a cup, and I ended up with very little liquid to justify ever making a sorbet or ice cream out of eggplant juice. But I chugged the juice and the juice wasn't very sweet but it tasted like eggplant!
You will need:
For the cooking equipment:
A large bowl
A lasagna pan
Nonstick cooking spray
For the EggplantLoaf:
2 baked and cooled off eggplants
2/3 tbsp. of onion powder
2 beaten and whisked eggs
1/2 cup of shredded Mozzarella cheese
1/2 cup of Parmesan cheese
1/2 cup of marinara sauce
Pinch of garlic powder
Pinch of oregano
Pinch of black pepper
Pinch of salt
1 cup of breadcrumbs
How to prepare the eggplant:
1. Follow the directions in the video I made over a year ago, "How to Bake an Eggplant".
2. Cut the eggplants in half and let them cool off after baking them for 10 minutes.
3. Remove the parts of the eggplant that aren't seeds by peeling off 1 piece of eggplant at a time and rubbing the seeds off of each piece.
4. Squeeze the moisture out of each piece. Drinking the liquid that is wrung out is optional!
5. Put each wrung-out eggplant piece into a large bowl.
How to make the EggplantLoaf:
1. Add the last 10 EggplantLoaf ingredients into the large bowl with the eggplant pieces.
2. Mix all the ingredients up until all of the ingredients are distributed evenly amongst the mixture, which should be firm.
3. Spray a lasagna pan with nonstick cooking spray.
4. Form 2 loaves.
5. Cover the lasagna pan with aluminum foil to prevent the eggplant from drying out in the oven.
6. Bake in a 350 degree Fahrenheit oven for 55-60 minutes.
7. Bon appetit!