Recipe: Appetizing Lamb and Eggplant Casserole

Lamb and Eggplant Casserole.

You can cook Lamb and Eggplant Casserole using 25 ingredients and 9 steps. Here is how you cook it.

Ingredients of Lamb and Eggplant Casserole

1. You need of Eggplant.
2. You need 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. You need 1 teaspoon of granulated garlic powder.
6. You need 1 teaspoon of kosher salt.
7. You need 1 teaspoon of ground paprika.
8. You need 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. You need 1 teaspoon of ground white pepper.
13. Prepare 1 teaspoon of dried rosemary.
14. You need 2 cloves of garlic sliced.
15. Prepare 1/3 cup of diced shallots.
16. You need 1 pound of penne rigata.
17. You need 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. Prepare 3 tablespoons of grated Parmesan cheese topping.
23. It's 1/3 cup of mozzarella cheese shredded.
24. It's 8 ounces of fontina cheese topping.
25. Prepare 1 cup of shredded mozzarella cheese topping.

Lamb and Eggplant Casserole instructions

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!!!.