Easiest Way to Cook Yummy Lamb and Eggplant Casserole
Lamb and Eggplant Casserole. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. In a large skillet over medium-high heat, add the olive oil. Layer half the eggplant slices over this, sprinkle with half the parsley, oregano and cheese.
Cover the eggplant with the meat. Put the tomatoes on top of the meat, followed by the remaining eggplant slices. In a small bowl, combine the tomato paste mixture and sugar. You can cook Lamb and Eggplant Casserole using 0 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Lamb and Eggplant Casserole
Scoop out eggplant flesh and chop coarsely. 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. Stir rice, beef broth, chopped eggplant and lamb into tomato mixture.
Lamb and Eggplant Casserole step by step
- 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!!!.
Bring to a simmer, then cover the pan and place in oven. Lamb and eggplant stew combine two traditional Lebanese ingredients into a tasty stew. Warm spices such as nutmeg and cinnamon turn this savory lamb stew into something truly special. There's something really satisfying about eggplants. In a large pot, melt the butter over medium heat, and brown the lamb on all sides.
