Hi, I’m Jane. Today, I’m gonna show you how to prepare lamb and eggplant casserole recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a little 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 favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Lamb and Eggplant Casserole is something which I’ve loved my whole life.
To get started with this particular recipe, we have to 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:
- Get Eggplant
- Take 1 large aubergine eggplant
- Take 1/4 cup extra virgin olive oil
- Make ready 1/2 teaspoon ground white pepper
- Prepare 1 teaspoon granulated garlic powder
- Make ready 1 teaspoon kosher salt
- Take 1 teaspoon ground paprika
- Make ready Lamb and casserole
- Prepare 1 pound ground lamb
- Make ready 1/2 teaspoon ground cinnamon
- Take 1 teaspoon salt
- Get 1 teaspoon ground white pepper
- Get 1 teaspoon dried rosemary
- Prepare 2 cloves garlic sliced
- Make ready 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
- Make ready Cheeses
- Make ready 1 cup cup grated Parmesan cheese in sauce
- Get 3 tablespoons grated Parmesan cheese topping
- Prepare 1/3 cup mozzarella cheese shredded
- Prepare 8 ounces fontina cheese topping
- Take 1 cup shredded mozzarella cheese topping
Instructions 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 sausage oil allow to fry. Get the lamb and add to the spiced oil and begin to 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!!!
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