Lamb and Eggplant Casserole
Lamb and Eggplant Casserole

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, lamb and eggplant casserole. One of my favorites. For mine, 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 popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Lamb and Eggplant Casserole is something that I have loved my entire life. They are fine and they look fantastic.

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.

To begin with this particular 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 that.

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