Polpettone Stuffed With Eggplant And Provolone

Preparation

1. Step 1

   Preheat the oven to 350. Oil a 10-inch-long roasting pan, and line with parchment.

2. Step 2

   Cut the eggplant into small pieces. Heat a large heavy skillet over medium-high heat until hot. Stir in ¼ 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 ¼ cup of the oil; transfer to the platter.

3. Step 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. Step 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. Step 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 ¾ 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. Step 6

   Brush the meatloaf with some oil, then bake until cooked through, about 45 minutes.