Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, eggplant and meatball lasagna. 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.
This lasagna recipe replaces the traditional pasta with eggplant slices and adds layers of seasoned ground beef. I've tried other eggplant lasagna recipes, and they were disappointing. The eggplant was either overdry and tough or gooey.
Eggplant and Meatball Lasagna is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Eggplant and Meatball Lasagna is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have eggplant and meatball lasagna using 17 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Eggplant and Meatball Lasagna:
- Take Eggplant pasta replacement
- Get medium sized aubergine/ eggplants
- Get salt
- Take extra virgin olive oil
- Take Meatballs and sauce
- Make ready beef meatballs
- Take Mids Italian sausage pasta sauce
- Take water to get and use all the sauce out of jar
- Get concentrated tomato paste
- Prepare pesto see my recipe walnut pesto
- Make ready ground sirloin
- Prepare granulated garlic powder
- Take grated Parmesan cheese
- Prepare salt
- Get ground white pepper
- Prepare Cheese
- Prepare extra sharp cheddar cheese shredded divided
Lay slices on a cooling rack and season with salt. Make Meatless Lasagna Taste Amazing With Eggplant and Zucchini. This meal requires just one pan, skips the greasy beef, and crams in the vegetables. It sounds kind of bland, right?
Steps 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!!!!
But trust us, you don't even. Try Bertolli's eggplant & zucchini lasagna recipe for dinner tonight - this lasagna is the perfect blend of tender noodles, bubbly cheese, and delicious Kick up your veggie intake with this warm and bubbly Eggplant & Zucchini Lasagna. This premium vegetarian recipe is tasty, cheesy and sure to please. Classic Eggplant Lasagna that's full of cheesy goodness, without the pasta! Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable.
So that’s going to wrap this up with this special 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 interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
