Eggplant and Meatball Lasagna

Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Eggplant and Meatball Lasagna. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Eggplant and Meatball Lasagna is one of the most favored of recent trending foods in the world. It is easy, it's quick, it tastes yummy. It's appreciated by millions daily. Eggplant and Meatball Lasagna is something which I have loved my entire life. They are nice and they look wonderful.

Many things affect the quality of taste from Eggplant and Meatball Lasagna, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggplant and Meatball Lasagna delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Eggplant and Meatball Lasagna using 17 ingredients and 8 steps. Here is how you can achieve it.

A delicious low-carb meal.

Ingredients and spices that need to be Take to make Eggplant and Meatball Lasagna:

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

Instructions to make 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!!!!

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So that is going to wrap it up with this special food Step-by-Step Guide to Make Favorite Eggplant and Meatball Lasagna. Thanks so much for your time. I'm confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!