Hi, I’m Clara. 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 easy family recipes to try. Nowadays, I’m gonna make it a bit more unique. 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 favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Lamb and Eggplant Casserole is something that I’ve loved my entire life. They’re nice and they look fantastic.
To bewith this particular recipe, we must 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:
- Make ready Eggplant
- Prepare 1 large aubergine eggplant
- Prepare 1/4 cup extra virolive oil
- Prepare 1/2 teaspoon ground white pepper
- Take 1 teaspoon granulated garlic powder
- Make ready 1 teaspoon kosher salt
- Get 1 teaspoon ground paprika
- Prepare Lamb and casserole
- Prepare 1 pound ground lamb
- Take 1/2 teaspoon ground cinnamon
- Prepare 1 teaspoon salt
- Prepare 1 teaspoon ground white pepper
- Get 1 teaspoon dried rosemary
- Take 2 cloves garlic sliced
- Prepare 1/3 cup diced shallots
- Take 1 pound penne rigata
- Get 25 ounces good quality tomato marinara sauce so pasta cooks
- Make ready 12 ounces water
- Take 29 ounces whole San Marzano tomatoes
- Prepare Cheeses
- Get 1 cup cup grated Parmesan cheese in sauce
- Prepare 3 tablespoons grated Parmesan cheese topping
- Take 1/3 cup mozzarella cheese shredded
- Prepare 8 ounces fontina cheese topping
- Prepare 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 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!!!
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