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1
Preheat the oven to 350.
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2
Oil a 10-inch-long roasting pan, and line with parchment.
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3
Cut the eggplant into small pieces.
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4
Heat a large heavy skillet over medium-high heat until hot.
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5
Stir in 1/4 cup of the oil, then add half the eggplant and cook, stirring occasionally, until browned, 5 to 6 minutes.
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6
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.
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7
Add the remaining 2 tablespoons of oil to the skillet along with the garlic cloves and cook, stirring occasionally, until golden, about 4 minutes.
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8
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.
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9
Stir in the basil and reserved eggplant, then remove the skillet from the heat.
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10
Discard the garlic, and season with salt to taste.
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11
Tear the bread into pieces and place in a bowl, then cover with the milk and let stand for 5 minutes.
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12
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.
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13
Add the meats, combining well with your hands.
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14
Place a piece of parchment paper on a work surface.
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15
Using your hands, pat the meat mixture into a 10-by-8-inch rectangle (about 3/4 inch thick).
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16
Spread the eggplant sauce over top, leaving a 1-inch border, then sprinkle the provolone evenly over the sauce.
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17
Using the parchment as a guide, roll the meat around the filling, pinching the ends to seal and form a loaf.
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18
(If there is excess meat, cook and eat it separately.)
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19
Carefully transfer to the roasting pan.
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20
Brush the meatloaf with some oil, then bake until cooked through, about 45 minutes.
