Easiest Way to Prepare Speedy Eggplant and Meatball Lasagna

Eggplant and Meatball Lasagna.

Eggplant and Meatball Lasagna

Hey everyone, it's me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, eggplant and meatball lasagna. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Eggplant and Meatball Lasagna is one of the most well liked of current trending meals in the world. It is simple, it's quick, it tastes yummy. It's enjoyed by millions daily. Eggplant and Meatball Lasagna is something which I've loved my entire life. They are fine and they look fantastic.

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

The ingredients needed to make Eggplant and Meatball Lasagna:

{Prepare of Eggplant pasta replacement.
{Take 2 of medium sized aubergine/ eggplants.
{Get As needed of salt.
{Take As needed of extra virgin olive oil.
{Prepare of Meatballs and sauce.
{Prepare 1-1/2 pound of beef meatballs.
{Get 32 ounces of Mids Italian sausage pasta sauce.
{Take 1/4 cup of water to get and use all the sauce out of jar.
{Get 3 tablespoons of concentrated tomato paste.
{Prepare 1-1/2 cups of pesto see my recipe walnut pesto.
{Get 2/3 pound of ground sirloin.
{Take 1/2 teaspoon of granulated garlic powder.
{Take 1 cup of grated Parmesan cheese.
{Make ready To taste of salt.
{Get To taste of ground white pepper.
{Get of Cheese.
{Take 2 cups of 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's going to wrap it up with this exceptional food eggplant and meatball lasagna recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!