Eggplant Lamb and Rice Casserole
Delight your taste buds with this savory Eggplant Lamb and Rice Casserole, a hearty dish brimming with Mediterranean-inspired flavors and comforting textures. Layers of tender, pan-seared eggplant, perfectly seasoned ground lamb infused with warm spices like cumin and cinnamon, and fluffy long-grain rice come together in a harmonious medley. Juicy diced tomatoes and a touch of broth add moisture, while a golden, bubbly layer of melted mozzarella crowns this baked masterpiece. With a prep time of just 25 minutes and a baked finish that makes your kitchen smell divine, this casserole is perfect for family dinners or meal prepping. Serve it warm, garnished with a sprinkle of fresh parsley for a pop of color and flavor. Keywords: eggplant casserole, ground lamb recipes, Mediterranean rice casserole, easy dinner ideas, cheesy baked casseroles.
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Recipe Information
Ingredients
- 2 medium eggplant
- 4 tablespoons olive oil
- 1 pound ground lamb
- 1 large yellow onion
- 4 cloves garlic cloves
- 14.5 ounces diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 2 cups cooked long-grain rice
- 0.5 cup chicken or vegetable broth
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds and sprinkle both sides with salt to draw out moisture. Set aside for 15 minutes, then pat them dry with a paper towel.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sear the eggplant slices in batches for 2-3 minutes per side until lightly browned. Add more olive oil as needed. Remove and set aside.
In the same skillet, heat the remaining olive oil and add the diced onion. Sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Add the ground lamb to the skillet and cook until browned, breaking it up with a spoon as it cooks, about 7-8 minutes.
Stir in the diced tomatoes, tomato paste, ground cumin, ground cinnamon, paprika, salt, and black pepper. Let the mixture simmer for 10 minutes, stirring occasionally.
In a greased 9x13-inch baking dish, layer half of the cooked eggplant slices on the bottom.
Spread half of the lamb mixture over the eggplant, followed by 1 cup of cooked rice. Repeat the layering process with the remaining eggplant, lamb, and rice.
Pour the broth evenly over the layers to keep the casserole moist.
Top with the shredded mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Remove the casserole from the oven and let it rest for 10 minutes before serving.
Garnish with chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 10.9 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 998 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
