Eggplant and Meatball Lasagna. 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. The eggplant was either overdry and tough or gooey.
Now that all of your ingredients are ready, grab a large baking dish and spray lightly with non-stick cooking spray and start layering.
Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable.
People absolutely love the lasagna we make around here and there's only room for more.
You can have Eggplant and Meatball Lasagna using 17 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Eggplant and Meatball Lasagna
- You need of Eggplant pasta replacement.
- It's 2 of medium sized aubergine/ eggplants.
- You need As needed of salt.
- You need As needed of extra virgin olive oil.
- Prepare of Meatballs and sauce.
- You need 1-1/2 pound of beef meatballs.
- Prepare 32 ounces of Mids Italian sausage pasta sauce.
- You need 1/4 cup of water to get and use all the sauce out of jar.
- You need 3 tablespoons of concentrated tomato paste.
- You need 1-1/2 cups of pesto see my recipe walnut pesto.
- You need 2/3 pound of ground sirloin.
- You need 1/2 teaspoon of granulated garlic powder.
- It's 1 cup of grated Parmesan cheese.
- You need To taste of salt.
- You need To taste of ground white pepper.
- It's of Cheese.
- Prepare 2 cups of extra sharp cheddar cheese shredded divided.
This eggplant lasagna from Delish.com is cheesy and completely meat free. Lay slices on a cooling rack and season with salt. Eggplant parmesan lasagna is a simple combination of eggplant which is dredged in flour, egg, and bread crumbs. They are meatless and fried to perfection.
Eggplant and Meatball Lasagna step by step
- 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!!!!.
After cooking an eggplant lasagna dish without this step — and having to toss it because it was completely inedible — I've become more aware of prepping. This Low-Carb Eggplant Lasagna recipe is made with eggplant slices, which makes it perfect for those following a low-carb or gluten-free diet. Try Bertolli's eggplant & zucchini lasagna recipe for dinner tonight - this lasagna is the perfect blend of tender noodles, bubbly cheese, and delicious Kick up your veggie intake with this warm and bubbly Eggplant & Zucchini Lasagna. This premium vegetarian recipe is tasty, cheesy and sure to please. Layer this cheesy, saucy Eggplant Lasagna recipe from Food Network for a hearty vegetarian Italian meal.