Lamb and Eggplant Casserole
Lamb and Eggplant Casserole

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, lamb and eggplant casserole. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Layer half the eggplant slices over this, sprinkle with half the parsley, oregano and cheese. Repeat for a second layer, topping the whole thing with the Parmesan cheese. Stir rice, beef broth, chopped eggplant and lamb into tomato mixture.

Lamb and Eggplant Casserole is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Lamb and Eggplant Casserole is something that I have loved my whole 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 it.

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

Pour lamb mixture evenly over eggplant, then pour the cheese sauce over the lamb mixture. Remove from oven, let cool ten minutes, then serve, garnished with chopped parsley. Lamb and eggplant stew combine two traditional Lebanese ingredients into a tasty stew. Warm spices such as nutmeg and cinnamon turn this savory lamb stew into something truly special.

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!!!

Lamb and eggplant stew combine two traditional Lebanese ingredients into a tasty stew. Warm spices such as nutmeg and cinnamon turn this savory lamb stew into something truly special. There's something really satisfying about eggplants. With its layers of golden eggplant, cinnamon-scented lamb, and sweet tomato sauce topped with melted cheese, this traditional Lebanese dish is made for celebratory meals and gatherings. To assemble: Put half the eggplant slices in the dish and cover with half the meat sauce.

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