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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 The Simple Ways to Be Healthy.

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We hope you got benefit from reading it, now let’s go back to eggplant and meatball lasagna recipe. You can cook eggplant and meatball lasagna using 17 ingredients and 8 steps. Here is how you cook that.

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

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. Brush each slice of eggplant with olive oil on both sides and sprinkle with a little salt and pepper. In a large mixing bowl, combine ricotta, Parmesan and basil.

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