Easiest Way to Prepare Super Quick Homemade Lamb and Eggplant Casserole

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, lamb and eggplant casserole. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Lamb and Eggplant Casserole is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Lamb and Eggplant Casserole is something that I’ve loved my whole life.

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

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!!!

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