Hi, I am Marie. Today, I’m gonna show you how to prepare 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 will be really 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 meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Lamb and Eggplant Casserole is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have lamb and eggplant casserole using 25 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Lamb and Eggplant Casserole:
- Make ready Eggplant
- Get large aubere eggplant
- Get extra virolive oil
- Make ready ground white pepper
- Get granulated garlic powder
- Prepare kosher salt
- Prepare ground paprika
- Make ready Lamb and casserole
- Get ground lamb
- Take ground cinnamon
- Take salt
- Make ready ground white pepper
- Get dried rosemary
- Make ready garlic sliced
- Get diced shallots
- Take penne rigata
- Get good quality tomato marinara sauce so pasta cooks
- Get water
- Take whole San Marzano tomatoes
- Get Cheeses
- Take cup grated Parmesan cheese in sauce
- Prepare grated Parmesan cheese topping
- Prepare mozzarella cheese shredded
- Prepare fontina cheese topping
- Take 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’s going to wrap it up for this distinctive dish lamb and eggplant casserole recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
