Easiest Way to make perfect Eggplant and Meatball Lasagna

Eggplant and Meatball Lasagna.

Share some people, cooking is indeed something which is quite easy. Besides they are indeed hobbies cooking and have talents cooking that is very good, they are also good in integrating each dish so that it becomes food yummy. But there are those who cannot cook, so they must learn and see recipes that are easy to follow.

The end of the day exhaustion often urge you over the edge and into a drive-thru window. But in fact, there are some really quick and easy recipes here to help you get a delectable and ideal meal on the table in no time.

You can have Eggplant and Meatball Lasagna using 17 ingredients or scant. Here is how you cook that.

The main ingredient Eggplant and Meatball Lasagna

1. Prepare of Eggplant pasta replacement.
2. Prepare 2 of medium sized aubergine/ eggplants.
3. Prepare As needed of salt.
4. Prepare As needed of extra virgin olive oil.
5. Provide of Meatballs and sauce.
6. Prepare 1-1/2 pound of beef meatballs.
7. You need 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. You need 1-1/2 cups of pesto see my recipe walnut pesto.
11. You need 2/3 pound of ground sirloin.
12. Provide 1/2 teaspoon of granulated garlic powder.
13. Prepare 1 cup of grated Parmesan cheese.
14. Prepare To taste of salt.
15. Prepare To taste of ground white pepper.
16. Prepare of Cheese.
17. Provide 2 cups of extra sharp cheddar cheese shredded divided.

These recipes make in some 80 minutes from embark to finish, and 8 strides. Get ready to adhere these recipes to get you thru a occupied back-to-school spell!. Here is how you achieve it.

Eggplant and Meatball Lasagna guide

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!!!!.