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Eggplant and Meatball Lasagna
Eggplant and Meatball Lasagna

Before you jump to Eggplant and Meatball Lasagna recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

Healthy eating is now a great deal more popular than in the past and rightfully so. The overall economy is affected by the number of people who suffer from health problems such as high blood pressure, which is directly linked to poor eating habits. There are more and more campaigns to try to get us to adopt a more healthy lifestyle and still it is also easier than ever to rely on fast, convenient food that is not good for our health. It is likely that many people feel it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, however, to make several minor changes that can start to make a difference to our day-to-day eating habits.

One way to address this to start seeing some results is to understand that you do not need to change everything instantly or that you should completely eliminate certain foods from your diet. If you desire to commit to a wholesale change, that is OK but the main thing at first is to try to see to it that you are making more healthy eating choices. Sooner or later, you will see that you actually prefer to consume healthy foods after you have eaten that way for some time. As you stick to your habit of eating healthier foods, you will discover that you will not want to eat the old diet.

As you can see, it is easy to begin to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to eggplant and meatball lasagna recipe. To cook eggplant and meatball lasagna you only need 17 ingredients and 8 steps. Here is how you achieve it.

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