Recipe of Quick Eggplant and Meatball Lasagna

Eggplant and Meatball Lasagna.

Eggplant and Meatball Lasagna

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, eggplant and meatball lasagna. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Eggplant and Meatball Lasagna is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Eggplant and Meatball Lasagna is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have eggplant and meatball lasagna using 17 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Eggplant and Meatball Lasagna:

  1. {Prepare of Eggplant pasta replacement.
  2. {Make ready 2 of medium sized aubergine/ eggplants.
  3. {Make ready As needed of salt.
  4. {Get As needed of extra virgin olive oil.
  5. {Get of Meatballs and sauce.
  6. {Make ready 1-1/2 pound of beef meatballs.
  7. {Make ready 32 ounces of Mids Italian sausage pasta sauce.
  8. {Take 1/4 cup of water to get and use all the sauce out of jar.
  9. {Prepare 3 tablespoons of concentrated tomato paste.
  10. {Get 1-1/2 cups of pesto see my recipe walnut pesto.
  11. {Get 2/3 pound of ground sirloin.
  12. {Make ready 1/2 teaspoon of granulated garlic powder.
  13. {Make ready 1 cup of grated Parmesan cheese.
  14. {Make ready To taste of salt.
  15. {Make ready To taste of ground white pepper.
  16. {Get of Cheese.
  17. {Make ready 2 cups of extra sharp cheddar cheese shredded divided.

Steps to make Eggplant and Meatball Lasagna:

  1. Peel the eggplant and cut one side to make flat surface. This will stabilize your eggplant when you slice it. Slice the eggplant thinly..
  2. Now salt the eggplant slices on both sides set in a bowl to drain the liquids. Doing this take all or most of the bitterness out of the eggplant slices. After an hour drain the liquids off and they are ready to use. The last picture on this step is the bitter liquids pulled out by the salt. I had about 1/2 cup total, on second draining..
  3. Cut the meatballs in half set aside. I usually keep meatballs in my freezer. See any of my recipes for meatballs. Shred the cheese, and set aside. When you pour the Mid's sauce in add a little water to the jar to get the rest out of jar..
  4. Preheat oven to 400┬░Fahrenheit heat the meatballs in a good sized pan. When browned remove and set aside. Add the Mids Italian sausage sauce to the pan then put in the ground sirloin. Bring to a simmer 20 minutes and stir in the tomato paste. Add the parmesan cheese. Stir in well..
  5. Add the olive oil to the eggplant. Cook on a cooking surface. Turn as needed. In a baking pan add some of the eggplant. I used a spring form pan..
  6. Add some of the meatballs cut side down. Cover the meatballs with half the sauce. Now add the pesto on top of sauce..
  7. Repeat the the same layers except you shouldn't have pesto on second layer. Add the shredded cheese on top. Put into the oven for 45 minutes..
  8. Take out of oven and let rest 15 minutes. Serve I hope you enjoy!!!!.

So that’s going to wrap this up with this exceptional food eggplant and meatball lasagna recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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