Recipe Appetizing Eggplant and Meatball Lasagna

Eggplant and Meatball Lasagna ~ Happy Cooking - at the moment is being sought after by many community around us, one of them is Buddy. They already are get used to use internet on ponsel to find information to be used example. Therefore I give Information around Eggplant and Meatball Lasagna is can our make it insight.

our able to create Eggplant and Meatball Lasagna using tools 17 ingredient 8 step. this is it step by step for cook it.

The ingredients for cooking Eggplant and Meatball Lasagna

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

The Step by step how to 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!!!!.

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