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Before you jump to Eggplant and Meatball Lasagna recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.
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We hope you got benefit from reading it, now let’s go back to eggplant and meatball lasagna recipe. To make eggplant and meatball lasagna you need 17 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to prepare Eggplant and Meatball Lasagna:
- Use Eggplant pasta replacement
- Use 2 medium sized aubergine/ eggplants
- Provide As needed salt
- Get As needed extra virgin olive oil
- You need Meatballs and sauce
- Provide 1-1/2 pound beef meatballs
- Provide 32 ounces Mids Italian sausage pasta sauce
- Provide 1/4 cup water to get and use all the sauce out of jar
- Get 3 tablespoons concentrated tomato paste
- You need 1-1/2 cups pesto see my recipe walnut pesto
- Provide 2/3 pound ground sirloin
- Use 1/2 teaspoon granulated garlic powder
- Get 1 cup grated Parmesan cheese
- You need To taste salt
- Provide To taste ground white pepper
- Take Cheese
- Prepare 2 cups extra sharp cheddar cheese shredded divided
Instructions to make Eggplant and Meatball Lasagna:
- Peel the eggplant and cut one side to make flat surface. This will stabilize your eggplant when you slice it. Slice the eggplant thinly.
- 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.
- 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.
- 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.
- 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.
- Add some of the meatballs cut side down. Cover the meatballs with half the sauce. Now add the pesto on top of sauce.
- 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.
- Take out of oven and let rest 15 minutes. Serve I hope you enjoy!!!!
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