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Cooking may be one of the earliest abilities worldwide. That does not indicate that there are any type of restrictions to the knowledge available for the cook thinking about boosting his/her skills. Even the finest chefs, even experts, can constantly find new recipes, techniques and strategies to improve their kitchen abilities, so lets try this Eggplant and Meatball Lasagna recipe, we hope you like it.

You need Eggplant pasta replacement.
You need medium sized aubergine/ eggplants.
You need salt.
Use extra virgin olive oil.
Provide Meatballs and sauce.
Prepare beef meatballs.
Use Mids Italian sausage pasta sauce.
Use water to get and use all the sauce out of jar.
You need to prepare concentrated tomato paste.
You need pesto see my recipe walnut pesto.
Provide ground sirloin.
You need granulated garlic powder.
You need grated Parmesan cheese.
Use salt.
Use ground white pepper.
You need to prepare Cheese.
Provide extra sharp cheddar cheese shredded divided.

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!!!!.

Now that you have read Eggplant and Meatball Lasagna recipe, it is the time for you to head to the kitchen area and also prepare some fantastic food! Remember, cooking is not an ability that can be 100 percent right at first. Practice is needed for you to master the art of cooking.

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