Easy Way to Cook Perfect Eggplant and Meatball Lasagna

Eggplant and Meatball Lasagna Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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.

Here is the best “Eggplant and Meatball Lasagna” recipe we have found until now. This will be smell and look delicious.

Ingredients of Eggplant and Meatball Lasagna

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

Great for a gluten-free lasagna option or just for sneaking in a.Layer this cheesy, saucy Eggplant Lasagna recipe from Food Network for a hearty vegetarian Italian meal.This is better than the classic, trust us on this one… Lasagna is a go-to dish for our family and, while it's full of tomatoes and tastes delicious, it doesn't have that much going for it in regards to healthy eating.What does eggplant lasagna taste like?

Eggplant and Meatball Lasagna step by step

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!!!!.

Great for a gluten-free lasagna option or just for sneaking in a healthy I am in LOVE with eggplant and have never seen it used in lasagna, what a genius idea!Thank you for sharing, my family is going to love this!The Most Amazing Eggplant Lasagna that's full of cheesy goodness, without the pasta!

Eggplant lasagna tastes very close to regular lasagna.The texture of the eggplant layer is just slightly different from The trick to keto eggplant lasagna is to make the layers in parallel.Roasting the eggplant, cooking the meat marinara sauce, and making the.Some eggplant lasagna recipes ask you to grill the eggplant slices instead.While this imparts a nice smoky flavor, I find that grilling individual slices is Line a rimmed baking sheet with parchment paper.