Steps to Make Ultimate Lamb and Eggplant Casserole

Lamb and Eggplant Casserole.

Lamb and Eggplant Casserole

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, lamb and eggplant casserole. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Lamb and Eggplant Casserole is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it's fast, it tastes yummy. They are fine and they look fantastic. Lamb and Eggplant Casserole is something that I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can have lamb and eggplant casserole using 25 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Lamb and Eggplant Casserole:

{Prepare of Eggplant.
{Prepare 1 of large aubergine eggplant.
{Prepare 1/4 cup of extra virgin olive oil.
{Make ready 1/2 teaspoon of ground white pepper.
{Get 1 teaspoon of granulated garlic powder.
{Take 1 teaspoon of kosher salt.
{Take 1 teaspoon of ground paprika.
{Get of Lamb and casserole.
{Take 1 pound of ground lamb.
{Get 1/2 teaspoon of ground cinnamon.
{Make ready 1 teaspoon of salt.
{Make ready 1 teaspoon of ground white pepper.
{Take 1 teaspoon of dried rosemary.
{Make ready 2 cloves of garlic sliced.
{Get 1/3 cup of diced shallots.
{Get 1 pound of penne rigata.
{Prepare 25 ounces of good quality tomato marinara sauce so pasta cooks.
{Make ready 12 ounces of water.
{Make ready 29 ounces of whole San Marzano tomatoes.
{Get of Cheeses.
{Prepare 1 cup of cup grated Parmesan cheese in sauce.
{Make ready 3 tablespoons of grated Parmesan cheese topping.
{Prepare 1/3 cup of mozzarella cheese shredded.
{Make ready 8 ounces of fontina cheese topping.
{Take 1 cup of shredded mozzarella cheese topping.

Steps to make Lamb and Eggplant Casserole:

Preheat oven to 425° Fahrenheit. Wash peel and ice the eggplant.
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..
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..
At this point the pasta is totally uncooked. Add the pasta and whole tomatoes. Mash the tomatoes up.
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..
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..
Add casserole on top of the roasted eggplant with cheese on it. Spread it out and add Parmesan on top..
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..
Serve I hope you enjoy!!!.

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