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Believe it or not, beans are really effective for your heart. Sure, the after-effects of eating beans may not be the best for your nose, but they are very healthy for you. This doesn’t mean that simply eating beans will neutralize the effects of other bad foods you might be eating. What is true, though, is that having green beans on your Caesar’s salad in place of chicken or consuming soy burgers instead of beef hamburgers is a great course of action to take. The good news is that beans are delicious–good enough that you might not miss eating meat.
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We hope you got benefit from reading it, now let’s go back to eggplant and meatball lasagna recipe. To make eggplant and meatball lasagna you need 17 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook Eggplant and Meatball Lasagna:
- Use Eggplant pasta replacement
- You need 2 medium sized aubergine/ eggplants
- Take As needed salt
- Prepare As needed extra virgin olive oil
- Provide Meatballs and sauce
- Provide 1-1/2 pound beef meatballs
- Provide 32 ounces Mids Italian sausage pasta sauce
- Get 1/4 cup water to get and use all the sauce out of jar
- Prepare 3 tablespoons concentrated tomato paste
- Provide 1-1/2 cups pesto see my recipe walnut pesto
- You need 2/3 pound ground sirloin
- You need 1/2 teaspoon granulated garlic powder
- Use 1 cup grated Parmesan cheese
- Get To taste salt
- Take To taste ground white pepper
- You need Cheese
- Get 2 cups extra sharp cheddar cheese shredded divided
Steps to make Eggplant and Meatball Lasagna:
- 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!!!!
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