Hello, I’m Laura. Today, I’m gonna show you how to make lamb and eggplant casserole recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Lamb and Eggplant Casserole Recipe
Lamb and Eggplant Casserole is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Lamb and Eggplant Casserole is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook lamb and eggplant casserole using 25 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Lamb and Eggplant Casserole:
- Get Eggplant
- Make ready 1 large aubere eggplant
- Make ready 1/4 cup extra virolive oil
- Prepare 1/2 teaspoon ground white pepper
- Make ready 1 teaspoon granulated garlic powder
- Get 1 teaspoon kosher salt
- Take 1 teaspoon ground paprika
- Take Lamb and casserole
- Take 1 pound ground lamb
- Get 1/2 teaspoon ground cinnamon
- Prepare 1 teaspoon salt
- Get 1 teaspoon ground white pepper
- Make ready 1 teaspoon dried rosemary
- Get 2 cloves garlic sliced
- Prepare 1/3 cup diced shallots
- Get 1 pound penne rigata
- Make ready 25 ounces good quality tomato marinara sauce so pasta cooks
- Prepare 12 ounces water
- Get 29 ounces whole San Marzano tomatoes
- Take Cheeses
- Make ready 1 cup cup grated Parmesan cheese in sauce
- Get 3 tablespoons grated Parmesan cheese topping
- Take 1/3 cup mozzarella cheese shredded
- Take 8 ounces fontina cheese topping
- Take 1 cup shredded mozzarella cheese topping
Steps to make Lamb and Eggplant Casserole:
- Preheat oven to 425° Fahrenheit. Wash peel and ice the eggplant
- Add to a 9x13 pan sprayed with nonstick cooking spray. Season with the salt, pepper, garlic powder, and paprika. Drizzle with olive oil. Roast in oven 35 minutes.
- Slice the garlic and shallots heat oil in the frying pan. Add the rosemary, garlic, and shallots to hot oil allow to fry. Get the lamb and add to the spiced oil and beto brown.
- At this point the pasta is totally uncooked. Add the pasta and whole tomatoes. Mash the tomatoes up
- Now take the marinara sauce add it. Take and fill half the jar with water, and shake jar with lid on it well. Pour into pan and cook till pasta is Al dente.
- When the eggplant is done add some of the mozzarella cheese on top of roasted eggplant, about 1/3 of a cup. Add the 1 cup to the sauce. Stir in well.
- Add casserole on top of the roasted eggplant with cheese on it. Spread it out and add Parmesan on top.
- Get the fontina cheese and break it up into chunks. Add mozzarella cheese on top then spread the fontina chunks over the top. Fontina melts really good. Bake in oven 30 minutes.
- Serve I hope you enjoy!!!
So that is going to wrap it up with this distinctive dish lamb and eggplant casserole recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
