Hello, I am Laura. Today, I’m gonna show you how to make 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 little 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 simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Lamb and Eggplant Casserole is something which I’ve loved my entire life.
To get started 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 it.
The ingredients needed to make Lamb and Eggplant Casserole:
- Get Eggplant
- Prepare 1 large aubergine eggplant
- Take 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
- Prepare Lamb and casserole
- Make ready 1 pound ground lamb
- Take 1/2 teaspoon ground cinnamon
- Make ready 1 teaspoon salt
- Make ready 1 teaspoon ground white pepper
- Take 1 teaspoon dried rosemary
- Prepare 2 cloves garlic sliced
- Get 1/3 cup diced shallots
- Make ready 1 pound penne rigata
- Get 25 ounces good quality tomato marinara sauce so pasta cooks
- Take 12 ounces water
- Make ready 29 ounces whole San Marzano tomatoes
- Prepare Cheeses
- Get 1 cup cup grated Parmesan cheese in sauce
- Take 3 tablespoons grated Parmesan cheese topping
- Get 1/3 cup mozzarella cheese shredded
- Get 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!!!
So that is going to wrap it up for this exceptional dish lamb and eggplant casserole recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
