Recipe of Ultimate Lamb and Eggplant Casserole

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, lamb and eggplant casserole. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Lamb and Eggplant Casserole is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Lamb and Eggplant Casserole is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to first 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:

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