Step-by-Step Guide to Make Perfect Lamb and Eggplant Casserole

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, lamb and eggplant casserole. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Lamb and Eggplant Casserole is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Lamb and Eggplant Casserole is something which I’ve loved my whole life.

Although I chose to call this "Lamb and Eggplant Casserole", I'm not sure it really qualifies as a casserole, since it was neither cooked in the oven nor slowly, the way a good casserole should be. Rather, this was made fairly quickly, in a large skillet, right on the stove top. This savory lamb and eggplant dish is flavored with tomatoes, sweet onion, spices, and fresh lemon juice, and baked in the oven until the casserole is bubbly and the vegetables are tender. Serve over rice or enjoy it with crusty bread, butter, and a nice glass of red wine.

To get started with this recipe, we must first prepare a few ingredients. You can cook 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:

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

While eggplant in roasting, heat a large dutch oven over med-high heat. Add ground lamb and cook, breaking up meat with a wooden spoon, until browned Scoop out eggplant flesh and chop coarsely. Stir rice, beef broth, chopped eggplant and lamb into tomato mixture. Bring to a simmer, then cover.

Instructions 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 hot 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!!!

Stir rice, beef broth, chopped eggplant and lamb into tomato mixture. Bring to a simmer, then cover. While the eggplant is roasting, heat a large nonstick skillet over medium-high heat. Place eggplant halves, cut-side down, in a roasting pan. Add water to a depth of ½ inch.

So that’s going to wrap it up for this exceptional food lamb and eggplant casserole recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!