Ultimate Making Recipe Lamb and Eggplant Casserole Yummy

The new way preparing recipe Lamb and Eggplant Casserole with 25 ingredients and 9 stages of easy cooking, which is tasty delicious.

Without fail recipe ultimate Lamb and Eggplant Casserole easy, yummy, practical. 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. Serve over rice or enjoy it with crusty bread, butter, and a nice glass of red wine. 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. Does that make it a skillet?

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.

Good Afternoon every body, at this time you can prepare recipe Lamb and Eggplant Casserole with 25 ingredients and 9 steps. Below this is how to cook, please observe carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 25 ingredients and 9 stages of easy cooking Lamb and Eggplant Casserole.

Ingredients all Lamb and Eggplant Casserole

1. Prepare : Eggplant.

2. Prepare 1 : large aubergine eggplant.

3. Needed 1/4 cup : extra virgin olive oil.

4. Prepare 1/2 teaspoon : ground white pepper.

5. Needed 1 teaspoon : granulated garlic powder.

6. Needed 1 teaspoon : kosher salt.

7. Needed 1 teaspoon : ground paprika.

8. Prepare : Lamb and casserole.

9. Needed 1 pound : ground lamb.

10. Prepare 1/2 teaspoon : ground cinnamon.

11. Needed 1 teaspoon : salt.

12. Needed 1 teaspoon : ground white pepper.

13. Prepare 1 teaspoon : dried rosemary.

14. Prepare 2 cloves : garlic sliced.

15. Needed 1/3 cup : diced shallots.

16. Prepare 1 pound : penne rigata.

17. Needed 25 ounces : good quality tomato marinara sauce so pasta cooks.

18. Needed 12 ounces : water.

19. Prepare 29 ounces : whole San Marzano tomatoes.

20. Prepare : Cheeses.

21. Prepare 1 cup : cup grated Parmesan cheese in sauce.

22. Prepare 3 tablespoons : grated Parmesan cheese topping.

23. Needed 1/3 cup : mozzarella cheese shredded.

24. Needed 8 ounces : fontina cheese topping.

25. Prepare 1 cup : shredded mozzarella cheese topping.

Bring to a simmer, then cover.

While the eggplant is roasting, heat a large nonstick skillet over medium-high heat.

This is a classic Greek and Turkish casserole that combines two of the eastern Mediterranean's most popular ingredients: lamb and eggplant.

Although many moussaka recipes use a thicker and more floury cream sauce, in this recipe, the ricotta acts as a stabilizer, so the top custard does not need to.

If all cooking materials Lamb and Eggplant Casserole it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.

Process Cooking 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!!!.

For moussaka, eggplant is cooked then layered with ground beef, tomatoes, cheddar cheese, eggs, and other seasonings.

Moussaka - Eggplant With Ground Beef (or Lamb) and Cheese.

For an authentic moussaka recipe, we quickly determined that roasting presented a better option than frying, producing a less oily, slick casserole.

We cut the eggplant into cubes rather than slices before roasting, so they would fit on two.

Place eggplant halves, cut-side down, in a roasting pan.

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