The new way making recipe Lamb and Eggplant Casserole with 25 ingredients and 9 stages of easy cooking, which is very easy.
Without fail cooking ultimate Lamb and Eggplant Casserole easy, tasty, practical.
Good Morning mother, now you get present recipe Lamb and Eggplant Casserole with 25 ingredients and 9 steps. Next this is how to prepare, please carefully carefully.
In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 25 ingredients and 9 stages of easy cooking Lamb and Eggplant Casserole.
Ingredients for Lamb and Eggplant Casserole
Needed : Eggplant.
Needed 1 : large aubergine eggplant.
Needed 1/4 cup : extra virgin olive oil.
Needed 1/2 teaspoon : ground white pepper.
Needed 1 teaspoon : granulated garlic powder.
Needed 1 teaspoon : kosher salt.
Needed 1 teaspoon : ground paprika.
Prepare : Lamb and casserole.
Prepare 1 pound : ground lamb.
Prepare 1/2 teaspoon : ground cinnamon.
Prepare 1 teaspoon : salt.
Needed 1 teaspoon : ground white pepper.
Prepare 1 teaspoon : dried rosemary.
Needed 2 cloves : garlic sliced.
Needed 1/3 cup : diced shallots.
Prepare 1 pound : penne rigata.
Prepare 25 ounces : good quality tomato marinara sauce so pasta cooks.
Prepare 12 ounces : water.
Needed 29 ounces : whole San Marzano tomatoes.
Prepare : Cheeses.
Prepare 1 cup : cup grated Parmesan cheese in sauce.
Prepare 3 tablespoons : grated Parmesan cheese topping.
Prepare 1/3 cup : mozzarella cheese shredded.
Prepare 8 ounces : fontina cheese topping.
Needed 1 cup : shredded mozzarella cheese topping.
If all raw materials Lamb and Eggplant Casserole it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.
Step by Step Cooking 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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