How to Make Delicious Eggplant and Meatball Lasagna

Without fail making ultimate Eggplant and Meatball Lasagna easy, tasty, practical. Here is how you cook that. The ingredients needed to make Eggplant and Meatball Lasagna: {Take of Eggplant pasta replacement. {Take of medium sized aubergine/ eggplants. {Prepare of salt. {Take of extra virgin olive oil. {Take of Meatballs and sauce. Bring to a boil; reduce heat to medium-low. 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.

Bring a large pot of lightly salted water to a rolling boil.

Cook and stir ground beef, onion, mushrooms, and garlic in a skillet over medium heat until the beef is.

Good Evening every body, at this time you get present recipe Eggplant and Meatball Lasagna with 17 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 17 ingredients and 8 stages of easy cooking Eggplant and Meatball Lasagna.

Ingredients for Eggplant and Meatball Lasagna

1. Prepare : Eggplant pasta replacement.

2. Prepare 2 : medium sized aubergine/ eggplants.

3. Needed As needed : salt.

4. Prepare As needed : extra virgin olive oil.

5. Prepare : Meatballs and sauce.

6. Needed 1-1/2 pound : beef meatballs.

7. Prepare 32 ounces : Mids Italian sausage pasta sauce.

8. Needed 1/4 cup : water to get and use all the sauce out of jar.

9. Prepare 3 tablespoons : concentrated tomato paste.

10. Prepare 1-1/2 cups : pesto see my recipe walnut pesto.

11. Prepare 2/3 pound : ground sirloin.

12. Needed 1/2 teaspoon : granulated garlic powder.

13. Prepare 1 cup : grated Parmesan cheese.

14. Prepare To taste : salt.

15. Needed To taste : ground white pepper.

16. Prepare : Cheese.

17. Needed 2 cups : extra sharp cheddar cheese shredded divided.

Lay eggplant slices out onto prepared baking sheets into a single layer.

Drizzle lightly with olive oil and season with salt and pepper.

Cook ground beef, garlic and onions in a pan, then add a jar of marinara sauce.

Let the sauce simmer for a few minutes, and then you'll be ready to assemble your lasagna.

If all ingredients Eggplant and Meatball Lasagna it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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!!!!.

Layer the eggplant slices with meat sauce and cheeses, then top the dish with a layer of shredded cheese.

Bake until golden brown, then add a sprinkling of parsley and serve.

Line a baking sheet with foil and brush the foil lightly with olive oil.

Cover the dish tightly with foil.

Arrange half the grilled eggplant over the meat sauce.

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