Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, lamb and eggplant casserole. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Lamb and Eggplant Casserole is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Lamb and Eggplant Casserole is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have lamb and eggplant casserole using 25 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Lamb and Eggplant Casserole:
- Get Eggplant
- Take large aubergine eggplant
- Prepare extra virgin olive oil
- Get ground white pepper
- Take granulated garlic powder
- Prepare kosher salt
- Get ground paprika
- Prepare Lamb and casserole
- Make ready ground lamb
- Take ground cinnamon
- Prepare salt
- Make ready ground white pepper
- Make ready dried rosemary
- Prepare garlic sliced
- Prepare diced shallots
- Make ready penne rigata
- Get good quality tomato marinara sauce so pasta cooks
- Get water
- Make ready whole San Marzano tomatoes
- Get Cheeses
- Prepare cup grated Parmesan cheese in sauce
- Take grated Parmesan cheese topping
- Prepare mozzarella cheese shredded
- Get fontina cheese topping
- Prepare 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 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!!!
So that is going to wrap it up for this exceptional food lamb and eggplant casserole recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
