Recipe of Homemade 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. It is one of my favorites. This time, I will make it a 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 simple, it is fast, it tastes yummy. It is appreciated by millions daily. Lamb and Eggplant Casserole is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. 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. Take Eggplant
2. Get 1 large aubergine eggplant
3. Make ready 1/4 cup extra virgin olive oil
4. Take 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. Make ready 1 pound ground lamb
10. Get 1/2 teaspoon ground cinnamon
11. Prepare 1 teaspoon salt
12. Make ready 1 teaspoon ground white pepper
13. Make ready 1 teaspoon dried rosemary
14. Prepare 2 cloves garlic sliced
15. Get 1/3 cup diced shallots
16. Prepare 1 pound penne rigata
17. Prepare 25 ounces good quality tomato marinara sauce so pasta cooks
18. Take 12 ounces water
19. Prepare 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. Make ready 1/3 cup mozzarella cheese shredded
24. Prepare 8 ounces fontina cheese topping
25. Take 1 cup shredded mozzarella cheese topping

Steps 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!!!

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