Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, eggplant and meatball lasagna. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Eggplant and Meatball Lasagna is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Eggplant and Meatball Lasagna is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook eggplant and meatball lasagna using 17 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant and Meatball Lasagna:
- Take Eggplant pasta replacement
- Prepare 2 medium sized aubergine/ eggplants
- Prepare As needed salt
- Get As needed extra virgin olive oil
- Get Meatballs and sauce
- Make ready 1-1/2 pound beef meatballs
- Make ready 32 ounces Mids Italian sausage pasta sauce
- Get 1/4 cup water to get and use all the sauce out of jar
- Get 3 tablespoons concentrated tomato paste
- Make ready 1-1/2 cups pesto see my recipe walnut pesto
- Take 2/3 pound ground sirloin
- Prepare 1/2 teaspoon granulated garlic powder
- Make ready 1 cup grated Parmesan cheese
- Prepare To taste salt
- Get To taste ground white pepper
- Take Cheese
- Get 2 cups extra sharp cheddar cheese shredded divided
Admittedly, it made it look a bit like enchiladas but it worked for us. Coat the bottom of the pan you are using with tomato sauce before adding more layers. Layer eggplant, then meat, then eggplant, and then cheese. Peel the eggplant and cut one side to make flat surface.
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!!!!
This will stabilize your eggplant when you slice it. 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. Keto Eggplant Lasagna is a game-changer if you are following a low-carb diet. Loaded with rich meat sauce and tons of cheese, this eggplant lasagna satisfies your craving for typically carb-laden pasta without the guilt.
So that’s going to wrap this up for this exceptional food eggplant and meatball lasagna recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
