Recipe of Super Quick Homemade Lamb and Eggplant Casserole

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, lamb and eggplant casserole. One of my favorites food recipes. 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 recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Lamb and Eggplant Casserole is something that I’ve loved my entire life. They are nice and they look wonderful.

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 begin with this particular recipe, we must first prepare a few components. You can have 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:

1. Prepare Eggplant
2. Take 1 large aubergine eggplant
3. Make ready 1/4 cup extra virgin olive oil
4. Prepare 1/2 teaspoon ground white pepper
5. Prepare 1 teaspoon granulated garlic powder
6. Take 1 teaspoon kosher salt
7. Take 1 teaspoon ground paprika
8. Make ready Lamb and casserole
9. Get 1 pound ground lamb
10. Take 1/2 teaspoon ground cinnamon
11. Take 1 teaspoon salt
12. Get 1 teaspoon ground white pepper
13. Take 1 teaspoon dried rosemary
14. Take 2 cloves garlic sliced
15. Prepare 1/3 cup diced shallots
16. Make ready 1 pound penne rigata
17. Make ready 25 ounces good quality tomato marinara sauce so pasta cooks
18. Make ready 12 ounces water
19. Make ready 29 ounces whole San Marzano tomatoes
20. Prepare Cheeses
21. Get 1 cup cup grated Parmesan cheese in sauce
22. Get 3 tablespoons grated Parmesan cheese topping
23. Make ready 1/3 cup mozzarella cheese shredded
24. Make ready 8 ounces fontina cheese topping
25. Make ready 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 with this exceptional food lamb and eggplant casserole recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!