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Before you jump to Eggplant and Meatball Lasagna recipe, you may want to read this short interesting healthy tips about Finding Healthful Fast Food.
Almost every single article about losing weight and getting healthy explains readers to avoid drive through windows like the plague and that they need to carry out all of their own cooking. This is really good advice. From time to time, though, the last thing you choose is to have to prepare a meal from scratch. Once in a while you need to visit the drive through when you are on your way home and finish the day. There is no reason that you simply shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. You are capable of doing this because many of the popular joints are now marketing “healthy” menu options to keep their businesses up. Here is the way to find healthy food at the drive through.
Aim at the side dishes. It wasn’t that long ago that all you could get in a fast food restaurant was French Fries. Now most of the fast food selections have been widened a great deal. There are lots of salads around now. You might get chili. You might get baked potatoes. Fruit is normally available. There are a lot of options that you can choose that do not force you to consume foods that have been deep fried. When deciding on your dinner from the drive through, choose a variety of side items instead of choosing a pre-made “meal deal”. You’ll keep your calorie and fatty food count low and stay away from time and effort.
Logic states that that one the simplest way to stay healthy and balanced is to sidestep the drive through and never eat fast food. While this is usually recommended all you need to do is make a number of good selections and going to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes the best thing is to let another person create your dinner. If you ultimately choose healthy products, the guilt usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight 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 achieve it.
The ingredients needed to cook Eggplant and Meatball Lasagna:
- Get Eggplant pasta replacement
- Take 2 medium sized aubergine/ eggplants
- Provide As needed salt
- Prepare As needed extra virgin olive oil
- Provide Meatballs and sauce
- You need 1-1/2 pound beef meatballs
- Prepare 32 ounces Mids Italian sausage pasta sauce
- You need 1/4 cup water to get and use all the sauce out of jar
- Prepare 3 tablespoons concentrated tomato paste
- Prepare 1-1/2 cups pesto see my recipe walnut pesto
- Use 2/3 pound ground sirloin
- Take 1/2 teaspoon granulated garlic powder
- Get 1 cup grated Parmesan cheese
- Get To taste salt
- You need To taste ground white pepper
- Take Cheese
- Take 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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