Hi, I am Jane. Today, I will show you a way to prepare lamb and eggplant casserole recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. 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 well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Lamb and Eggplant Casserole is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook lamb and eggplant casserole using 25 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Lamb and Eggplant Casserole:

1. Take Eggplant
2. Take 1 large aubergine eggplant
3. Get 1/4 cup extra virgin olive oil
4. Make ready 1/2 teaspoon ground white pepper
5. Prepare 1 teaspoon granulated garlic powder
6. Get 1 teaspoon kosher salt
7. Get 1 teaspoon ground paprika
8. Prepare Lamb and casserole
9. Take 1 pound ground lamb
10. Prepare 1/2 teaspoon ground cinnamon
11. Take 1 teaspoon salt
12. Get 1 teaspoon ground white pepper
13. Make ready 1 teaspoon dried rosemary
14. Take 2 cloves garlic sliced
15. Make ready 1/3 cup diced shallots
16. Take 1 pound penne rigata
17. Make ready 25 ounces good quality tomato marinara sauce so pasta cooks
18. Get 12 ounces water
19. Get 29 ounces whole San Marzano tomatoes
20. Take Cheeses
21. Get 1 cup cup grated Parmesan cheese in sauce
22. Make ready 3 tablespoons grated Parmesan cheese topping
23. Get 1/3 cup mozzarella cheese shredded
24. Take 8 ounces fontina cheese topping
25. Get 1 cup shredded mozzarella cheese topping

Steps to make Lamb and Eggplant Casserole:

1. Preheat oven to 425° Fahrenheit. Wash peel and ice the eggplant
2. 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.
3. Slice the garlic and shallots heat oil in the frying pan. Add the rosemary, garlic, and shallots to sausage oil allow to fry. Get the lamb and add to the spiced oil and begin to brown.
4. At this point the pasta is totally uncooked. Add the pasta and whole tomatoes. Mash the tomatoes up
5. 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.
6. 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.
7. Add casserole on top of the roasted eggplant with cheese on it. Spread it out and add Parmesan on top.
8. 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.
9. Serve I hope you enjoy!!!

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