Easiest Way to Make Tasty Lamb and Eggplant Casserole

Lamb and Eggplant Casserole. 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.

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. Scoop out eggplant flesh and chop coarsely. You can have Lamb and Eggplant Casserole using 25 ingredients and 9 steps. Here is how you cook that.

Ingredients of Lamb and Eggplant Casserole

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

Stir rice, broth, chopped eggplant and the reserved lamb into the tomato mixture; bring to a simmer. Cover the pan and place it in the oven. 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. Lamb and eggplant stew combine two traditional Lebanese ingredients into a tasty stew.

Lamb and Eggplant Casserole step by step

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!!!.

Warm spices such as nutmeg and cinnamon turn this savory lamb stew into something truly special. There's something really satisfying about eggplants. Lamb and Eggplant Shepherd's Pie This Greek-inspired shepherd's pie is made with lamb, eggplant, and oregano. The mashed potato topping gets its Greek flavor from kasseri cheese, a hard, salty. To assemble: Put half the eggplant slices in the dish and cover with half the meat sauce.