Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, eggplant and meatball lasagna. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Eggplant and Meatball Lasagna is one of the most favored 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’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook eggplant and meatball lasagna using 17 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant and Meatball Lasagna:
- Take Eggplant pasta replacement
- Get medium sized aubergine/ eggplants
- Get salt
- Prepare extra virgin olive oil
- Get Meatballs and sauce
- Take beef meatballs
- Prepare Mids Italian sausage pasta sauce
- Get water to get and use all the sauce out of jar
- Prepare concentrated tomato paste
- Take pesto see my recipe walnut pesto
- Get ground sirloin
- Prepare granulated garlic powder
- Prepare grated Parmesan cheese
- Get salt
- Prepare ground white pepper
- Prepare Cheese
- Make ready 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!!!!
So that is going to wrap it up for 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 interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
