Hey everyone, I hope you’re having an amazing day today. 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’m gonna make it a bit tasty. This will be really delicious.
Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Layer half the eggplant slices over this, sprinkle with half the parsley, oregano and cheese. Repeat for a second layer, topping the whole thing with the Parmesan cheese. Stir rice, beef broth, chopped eggplant and lamb into tomato mixture.
Lamb and Eggplant Casserole is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Lamb and Eggplant Casserole is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have lamb and eggplant casserole using 25 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Lamb and Eggplant Casserole:
- Prepare Eggplant
- Take 1 large aubergine eggplant
- Make ready 1/4 cup extra virgin olive oil
- Make ready 1/2 teaspoon ground white pepper
- Make ready 1 teaspoon granulated garlic powder
- Get 1 teaspoon kosher salt
- Get 1 teaspoon ground paprika
- Get Lamb and casserole
- Take 1 pound ground lamb
- Make ready 1/2 teaspoon ground cinnamon
- Prepare 1 teaspoon salt
- Take 1 teaspoon ground white pepper
- Get 1 teaspoon dried rosemary
- Take 2 cloves garlic sliced
- Take 1/3 cup diced shallots
- Prepare 1 pound penne rigata
- Take 25 ounces good quality tomato marinara sauce so pasta cooks
- Prepare 12 ounces water
- Get 29 ounces whole San Marzano tomatoes
- Get Cheeses
- Get 1 cup cup grated Parmesan cheese in sauce
- Take 3 tablespoons grated Parmesan cheese topping
- Take 1/3 cup mozzarella cheese shredded
- Prepare 8 ounces fontina cheese topping
- Take 1 cup shredded mozzarella cheese topping
Turkish inspired Lamb and Eggplant Casserole in a rich tomato sauce.. Pour lamb mixture evenly over eggplant, then pour the cheese sauce over the lamb mixture. Remove from oven, let cool ten minutes, then serve, garnished with chopped parsley. Lamb and eggplant stew combine two traditional Lebanese ingredients into a tasty stew.
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!!!
Remove from oven, let cool ten minutes, then serve, garnished with chopped parsley. Lamb and eggplant stew combine two traditional Lebanese ingredients into a tasty stew. Warm spices such as nutmeg and cinnamon turn this savory lamb stew into something truly special. There's something really satisfying about eggplants. With its layers of golden eggplant, cinnamon-scented lamb, and sweet tomato sauce topped with melted cheese, this traditional Lebanese dish is made for celebratory meals and gatherings.
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