Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, lamb and eggplant casserole. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Lamb and Eggplant Casserole is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Lamb and Eggplant Casserole is something that I have loved my entire life.
Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. In a large skillet over medium-high heat, add the olive oil. Heat the oil in a lidded casserole over a medium heat. Fresh Ingredients & Easy Recipes From Cook It.
To begin with this 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:
- Take Eggplant
- Get 1 large aubergine eggplant
- Take 1/4 cup extra virgin olive oil
- Take 1/2 teaspoon ground white pepper
- Prepare 1 teaspoon granulated garlic powder
- Make ready 1 teaspoon kosher salt
- Make ready 1 teaspoon ground paprika
- Prepare Lamb and casserole
- Take 1 pound ground lamb
- Make ready 1/2 teaspoon ground cinnamon
- Get 1 teaspoon salt
- Make ready 1 teaspoon ground white pepper
- Get 1 teaspoon dried rosemary
- Make ready 2 cloves garlic sliced
- Prepare 1/3 cup diced shallots
- Make ready 1 pound penne rigata
- Take 25 ounces good quality tomato marinara sauce so pasta cooks
- Get 12 ounces water
- Take 29 ounces whole San Marzano tomatoes
- Take Cheeses
- Take 1 cup cup grated Parmesan cheese in sauce
- Take 3 tablespoons grated Parmesan cheese topping
- Make ready 1/3 cup mozzarella cheese shredded
- Prepare 8 ounces fontina cheese topping
- Get 1 cup shredded mozzarella cheese topping
Cover the eggplant with the meat. Put the tomatoes on top of the meat, followed by the remaining eggplant slices. In a small bowl, combine the tomato paste mixture and sugar. Stir rice, beef broth, chopped eggplant and lamb into tomato mixture.
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 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!!!
In a small bowl, combine the tomato paste mixture and sugar. Stir rice, beef broth, chopped eggplant and lamb into tomato mixture. Bring to a simmer, then cover the pan and place in oven. Scoop out eggplant flesh and chop coarsely. Stir rice, broth, chopped eggplant and the reserved lamb into the tomato mixture; bring to a simmer.
So that is going to wrap this up for this exceptional food lamb and eggplant casserole recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
