Lamb and Eggplant Casserole
Lamb and Eggplant Casserole

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, lamb and eggplant casserole. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Lamb and Eggplant Casserole is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Lamb and Eggplant Casserole is something that I have loved my whole life. They are nice and they look fantastic.

Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. In a large skillet over medium-high heat, add the olive oil. Fresh Ingredients & Easy Recipes From Cook It. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture.

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

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

Stir rice, beef broth, chopped eggplant and lamb into tomato mixture. Bring to a simmer, then cover the pan and place in oven. In the cookbook, Kokkari calls it "lamb and eggplant casserole with custard topping" because it is probably hard to describe moussaka. It's reminds me of lasagna because of the layering technique, but the creamy cheesy bechamel top also can resemble a shepherd's pie.

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!!!

In the cookbook, Kokkari calls it "lamb and eggplant casserole with custard topping" because it is probably hard to describe moussaka. It's reminds me of lasagna because of the layering technique, but the creamy cheesy bechamel top also can resemble a shepherd's pie. To assemble: Put half the eggplant slices in the dish and cover with half the meat sauce. Making moussaka is something of an undertaking—a rich meat sauce (made here with lamb, but you can substitute other ground meats such as turkey, veal, or even pork, if you prefer), layered with. Lamb and eggplant stew combine two traditional Lebanese ingredients into a tasty stew.

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