Polpettone Stuffed With Eggplant And Provolone

Polpettone might be thought of as meatloaf, but the vegetable stuffing transforms it into something much juicier and more complex.

Ingredients

• 2 ¼ pounds eggplant, unpeeled
• ½ cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
• 3 whole garlic cloves
• 5 small ripe tomatoes or 5 whole canned tomatoes
• Salt and freshly ground black pepper
• ½ cup chopped fresh basil
• 10 ounces bread, crusts removed
• About 1 cup whole milk
• 3 ½ ounces (3 cups) grated Parmesan
• 2 large eggs
• 14 ounces ground veal
• 10 ounces ground pork
• 7 ounces smoked provolone, grated

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    649 calories; 44 grams fat; 15 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 29 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 34 grams protein; 124 milligrams cholesterol; 731 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Preheat the oven to 350. Oil a 10-inch-long roasting pan, and line with parchment.
2. Cut the eggplant into small pieces. Heat a large heavy skillet over medium-high heat until hot. Stir in 1/4 cup of the oil, then add half the eggplant and cook, stirring occasionally, until browned, 5 to 6 minutes. Transfer the eggplant to a paper-towel-lined platter, and cook the remaining eggplant with 1/4 cup of the oil; transfer to the platter.
3. Add the remaining 2 tablespoons of oil to the skillet along with the garlic cloves and cook, stirring occasionally, until golden, about 4 minutes. Chop the tomatoes, and add to the skillet with a large pinch of salt and some pepper, and cook until their juices have evaporated, about 3 minutes. Stir in the basil and reserved eggplant, then remove the skillet from the heat. Discard the garlic, and season with salt to taste.
4. Tear the bread into pieces and place in a bowl, then cover with the milk and let stand for 5 minutes. Squeeze the bread, and discard any excess milk; whisk in the Parmesan and eggs with the bread, along with a pinch of salt and pepper. Add the meats, combining well with your hands.
5. Place a piece of parchment paper on a work surface. Using your hands, pat the meat mixture into a 10-by-8-inch rectangle (about 3/4 inch thick). Spread the eggplant sauce over top, leaving a 1-inch border, then sprinkle the provolone evenly over the sauce. Using the parchment as a guide, roll the meat around the filling, pinching the ends to seal and form a loaf. (If there is excess meat, cook and eat it separately.) Carefully transfer to the roasting pan.
6. Brush the meatloaf with some oil, then bake until cooked through, about 45 minutes.

1 1/2 hours