Price per serving for two: $3.89You will need to buy 1 pound of ground pork, ($2.13) and 1 pound of ground turkey($3.68). I mix these ground meats together because they compliment each other. As, I find that these meats in combination with one another remain juicy and you get a delicious gravy out of it. For the eggplant parmesan you will need to buy two large eggplant, I bought two for .89 each and one medium can of crushed tomatoes $1.09. The rest of the ingredients, you should have on hand: eggs, bread crumbs, seasonings, butter and olive oil; and, of course, parmesan cheese.
The eggplant parmesan is easy to do. Just peel and slice the eggplant, layering in a glass dish drizzled with olive oil. Between layers, coat with an egg wash (use heavy cream) following with a sprinkle of garlic powder, salt to taste, dried bread crumbs and dried herb seasonings.Cover the top with the can of crushed tomatoes and a good covering of parmesan cheese. Then bake in the oven on F400 for 30-5 min.
Back to the meatloaf. Add one egg, 3/4 cup of dried bread crumbs, dried herb seasonings, sea salt, red pepper flakes, and garlic powder, adding all seasoning to taste/diet allowances. Mix well. Now add two pats of cold butter diced, mix again. Finally, take an oblong glass dish and drizzle the bottom with olive oil. Form your meatloaf football style and place in the glass baking dish. Since, I do not have a double oven, I just place the two dishes (eggplant/meatloaf) side by side as they fit nicely.
Most often in my old 1963 Caloric, they finish cooking about the same time. I take the eggplant parmesan out to let it rest before serving. As for the meatloaf, I take it out and then run a stream of good ketchup across the top of the meatloaf popping it back in alone for 6 min more. Take the meatloaf from the glass baking dish and put onto a serving platter, slice thick cuts. You should have plenty of fat and juice in the dish. Since, it is glass and oven safe, you can put this dish directly onto the stove, on low flame. Add directly to that 1 cup of heavy cream. Turn up the flame and stir vigorously. A love smooth gravy should start to appear. Pour this over the meatloaf.
For a first course, I serve Tortellini soup. Of course, it is made from a tomato beef stock I had made last week and froze. For this meal, all I have to do is boil some tortellini.
"...eat the fat, and drink the sweet, and send portions unto them for whom nothing is prepared..." Nehemiah 8:10