Eggplant Loaf

Name: Eggplant Loaf
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: Eggplant 1.1 lbs; Datterino tomatoes 2 cups; Extra virgin olive oil to taste; Eggs large 1; Breadcrumbs 3.5 oz; Type 00 flour 0.7 cup; Cornstarch ½ cup; Basil 6 leaves; Lamb's lettuce to taste; Datterino tomatoes to taste

it de es fr br

Difficulty: Average
Prep time: 30 min
Cook time: 50 min
Serving: 4
Cost: Low
Note + 60 minutes resting time

PRESENTATION

Recipe by
Antonella Vergari

Eggplant meatloaf, or polpettone di melanzane, is a beloved dish on Italian tables—especially when folks are craving something light yet comforting. It is like, really really tasty. This vegetarian meatloaf offers a twist on the classic by swapping meat for eggplant. Pretty simple. It's a summertime go-to, thanks to the abundance of eggplants and their tender texture.

Often served during family Sunday lunches, the aroma of basil and cherry tomatoes makes the meal feel extra cozy. And listen, in Liguria, you might find variations with spinach or caciocavallo cheese. Which is great. Others prefer to let the fresh veggies shine. Either way, this dish is a win for anyone looking for a healthy meatloaf recipe that feels special yet not too heavy.

What makes this eggplant loaf really stand out is the harmony of its ingredients. Soft roasted eggplant blends with juicy tomatoes and a generous handful of basil—delivering a moist, herby, and slightly sweet flavor. Unlike traditional meatloaf, you won’t feel overly full after a slice. This one's lighter but still satisfying. Honestly, across Italy, people love experimenting with their eggplant recipes—adding cheese, extra greens, or a crunchy topping for a crispy finish.

Polpettone di melanzane fits perfectly as a plant-based main dish for dinner or part of a larger lunch spread. It always seems to disappear quickly. Seriously. Even those who usually pass on veggies find themselves going back for seconds when this eggplant dish is on the table. So here's the thing, for anyone looking for an easy vegetarian dinner that feels homemade, this Italian favorite consistently delivers that homey, laid-back vibe. Whether you're into Italian cuisine or just exploring new vegetarian options, this dish is sure to please both your taste buds and your guests. For sure.

INGREDIENTS

Ingredients for the eggplant loaf: Eggplant 1.1 lbs (500 g); Datterino tomatoes 2 cups (300 g); Extra virgin olive oil to taste; Eggs 1 - large; Breadcrumbs 3.5 oz (100 g); Type 00 flour 0.7 cup (80 g); Cornstarch ½ cup (60 g); Basil 6 leaves

To accompany: Lamb's lettuce to taste; Datterino tomatoes to taste

Preparation

How to prepare Eggplant Loaf

To prepare the eggplant loaf start with the vegetables: wash and trim the eggplants 1, then cut them into cubes 2. Wash and halve the cherry tomatoes 3.

In a skillet pour a generous drizzle of extra virgin olive oil 4, then add the eggplants 5, stir 6 and cook them until softened.

Halfway through cooking add the cherry tomatoes 7 and finish cooking, stirring occasionally, until everything is very soft to the touch of a fork 8. Transfer everything into a large glass bowl 9.

Mash with a fork to obtain a sort of coarse purée 10. Season with salt 11 and add the egg 12.

Also incorporate the cornstarch and sifted flour 13, the breadcrumbs 14 and mix everything very well. Finally add the basil leaves torn by hand 15 and mix once more.

Let the resulting mixture rest 16 for 40 minutes in the refrigerator. Now that the mixture is well chilled and firmer, pour it onto a sheet of parchment paper and level it with the back of a spoon 17 trying to give it a rectangular shape, then using the underlying parchment paper roll it up 18.

Press well 19 then remove the parchment paper 20 and generously coat the loaf on both sides with breadcrumbs 21. To turn it, simply roll it over itself.

Place the loaf in a large loaf pan (11.8 x 5.9 in) lined with parchment paper (or lay it inside a baking tray or sheet pan, also lined with parchment paper). Finish with a generous drizzle of extra virgin olive oil on the surface 23. Bake in a preheated oven at 356°F (conventional mode) for about 45-50 minutes, letting it brown for 2-3 minutes at the end of cooking. Remove from the oven and let it cool thoroughly before removing it from the pan and plating. Serve the eggplant loaf with lamb's lettuce and cherry tomatoes 34.