Easy Recipes Eggplant and Meatball Lasagna For Your Family

Eggplant and Meatball Lasagna. Lay eggplant slices out onto prepared baking sheets into a single layer. Drizzle lightly with olive oil and season with salt and pepper. Here is how you cook it.

Eggplant and Meatball Lasagna 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. The ingredient list now reflects the servings specified. Eggplant and Meatball Lasagna Hello everybody, it's me, Dave, welcome to my recipe site. You can have Eggplant and Meatball Lasagna using 17 ingredients and 8 steps. Here is how you cook that.

Ingredients of Eggplant and Meatball Lasagna

  1. Prepare of Eggplant pasta replacement.
  2. You need of medium sized aubergine/ eggplants.
  3. It’s of salt.
  4. Prepare of extra virgin olive oil.
  5. It’s of Meatballs and sauce.
  6. Prepare of beef meatballs.
  7. You need of Mids Italian sausage pasta sauce.
  8. Prepare of water to get and use all the sauce out of jar.
  9. You need of concentrated tomato paste.
  10. It’s of pesto see my recipe walnut pesto.
  11. You need of ground sirloin.
  12. You need of granulated garlic powder.
  13. It’s of grated Parmesan cheese.
  14. It’s of salt.
  15. Prepare of ground white pepper.
  16. You need of Cheese.
  17. It’s of extra sharp cheddar cheese shredded divided.

Today, I'm gonna show you how to prepare a special dish, eggplant and meatball lasagna. This time, I am going to make it a little bit unique. Eggplant and Meatball Lasagna is one of the most popular of recent trending meals in the world. End with a layer of noodles.

Eggplant and Meatball Lasagna instructions

  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!!!!.

Mix the remaining marinara sauce with a cup of water and pour over. 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. Spread with ⅓ of the ricotta cheese mixture. Top with ¼ of mozzarella cheese slices.

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