Steps to Make Quick Lamb and Eggplant Casserole

Lamb and Eggplant Casserole. Although I chose to call this "Lamb and Eggplant Casserole", I'm not sure it really qualifies as a casserole, since it was neither cooked in the oven nor slowly, the way a good casserole should be. Rather, this was made fairly quickly, in a large skillet, right on the stove top. This savory lamb and eggplant dish is flavored with tomatoes, sweet onion, spices, and fresh lemon juice, and baked in the oven until the casserole is bubbly and the vegetables are tender.

Begin lamb sauce while eggplant is roasting. Add ground lamb, breaking meat up with a wooden spoon. Cook the lamb until fully browned, tossing regularly.

Hello everybody, it is John, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, lamb and eggplant casserole. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Although I chose to call this "Lamb and Eggplant Casserole", I'm not sure it really qualifies as a casserole, since it was neither cooked in the oven nor slowly, the way a good casserole should be. Rather, this was made fairly quickly, in a large skillet, right on the stove top. This savory lamb and eggplant dish is flavored with tomatoes, sweet onion, spices, and fresh lemon juice, and baked in the oven until the casserole is bubbly and the vegetables are tender.

Lamb and Eggplant Casserole is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It's enjoyed by millions daily. They are fine and they look fantastic. Lamb and Eggplant Casserole is something that I've loved my entire life.

To get started with this particular 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 it.

The ingredients needed to make Lamb and Eggplant Casserole:

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

Drain the lamb from any excess fat and return back to the skillet. Now add the dried oregano, ground cinnamon Greek Moussaka is a tasty, hearty eggplant casserole. Layers of eggplant, potatoes, and a spiced meat sauce nestled in between. 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.

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!!!.

While the eggplant is roasting, heat a large nonstick skillet over medium-high heat. While eggplant in roasting, heat a large dutch oven over med-high heat. Add ground lamb and cook, breaking up meat with a wooden spoon, until browned Scoop out eggplant flesh and chop coarsely. Stir rice, beef broth, chopped eggplant and lamb into tomato mixture. For moussaka, eggplant is cooked then layered with ground beef, tomatoes, cheddar cheese, eggs, and other seasonings.

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