Hi, I’m Jane. Today, we’re going 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. This time, I am going to 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 recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Lamb and Eggplant Casserole is something that 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 have lamb and eggplant casserole using 25 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Lamb and Eggplant Casserole:
- Get Eggplant
- Make ready 1 large aubergine eggplant
- Get 1/4 cup extra virolive oil
- Get 1/2 teaspoon ground white pepper
- Get 1 teaspoon granulated garlic powder
- Prepare 1 teaspoon kosher salt
- Get 1 teaspoon ground paprika
- Make ready Lamb and casserole
- Get 1 pound ground lamb
- Prepare 1/2 teaspoon ground cinnamon
- Make ready 1 teaspoon salt
- Get 1 teaspoon ground white pepper
- Take 1 teaspoon dried rosemary
- Get 2 cloves garlic sliced
- Make ready 1/3 cup diced shallots
- Make ready 1 pound penne rigata
- Take 25 ounces good quality tomato marinara sauce so pasta cooks
- Make ready 12 ounces water
- Make ready 29 ounces whole San Marzano tomatoes
- Take Cheeses
- Take 1 cup cup grated Parmesan cheese in sauce
- Make ready 3 tablespoons grated Parmesan cheese topping
- Make ready 1/3 cup mozzarella cheese shredded
- Make ready 8 ounces fontina cheese topping
- Get 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!!!
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