Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs

The recipe Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs could satisfy your Cajun craving in roughly 55 minutes. This main course has 1046 calories, 27g of protein, and 94g of fat per serving. This recipe serves 6. For $3.2 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires pine nuts, canolan oil, garlic, and parmesan. Not a lot of people made this recipe, and 8 would say it hit the spot. It can be enjoyed any time, but it is especially good for Autumn. With a spoonacular score of 72%, this dish is solid. Roasted Red Pepper Pesto Parmesan Stuffed Artichokes with 5 Minute Red Pepper Hollandaise, Pepper Steak with Roasted Red Pepper Pesto, and Red Pepper Eggplant Pasta are very similar to this recipe.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 35 minutes

 

Ingredients:

6 slices day old Italian bread, crusts removed, coarsely ground in food processor

1/4 cup canola oil

Canola oil

Pinch cayenne

8 baby Italian eggplants, sliced lengthwise 1-inch thick

3 tablespoons finely chopped fresh flat-leaf parsley

1 pound fresh mozzarella, thinly sliced, weighted for a for 3 hours to remove excess liquid

2 teaspoons chopped fresh thyme

2 teaspoons fresh thyme leaves

2 cloves garlic, smashed to a paste

3 cloves garlic

Kosher salt and freshly ground black pepper

1/4 cup olive oil

1/2 cup olive oil

1/2 cup extra-virgin olive oil

2 tablespoons fresh oregano leaves

1 teaspoon Spanish paprika

3/4 cup grated Parmesan

3 tablespoons pine nuts

4 grilled or roasted red peppers, skin and seeds removed and chopped

1/2 cup spice rub from Cajun-rubbed spiced turkey

Equipment:

frying pan

grill

food processor

baking pan

Cooking instruction summary:

Watch how to make this recipe. For the casserole: Heat a charcoal grill to medium-high heat. Brush the eggplant with canola oil on both sides and season with salt and pepper. Grill until lightly golden brown and just cooked through, about 3 minutes per side. Combine the peppers, pine nuts, garlic, and thyme in a food processor and process until coarsely chopped. With the motor running, slowly the cup olive oil and process until emulsified. Add 1/4 cup Parmesan and some salt and pepper and pulse a few times to incorporate. Spoon about 1/2 cup of the pesto over the bottom of a baking dish. Line the dish with the some eggplant slices and then the mozzarella slices. Season with salt and pepper and scatter the oregano leaves over the top. Dollop another 1/2 cup or so of the pesto over, then more eggplant, a bit more pesto and finally the remaining Parmesan. Put on the grill, cover and bake until the cheese is melted and the casserole is hot, about 20 minutes. For the breadcrumbs: Heat the oil in a medium saute pan over medium heat. Add the garlic and cook for 30 seconds. Add the paprika and cayenne and cook for 30 seconds. Add the breadcrumbs and cook, stirring occasionally, until the crumbs are lightly golden brown. Add the parsley and thyme and season with salt and pepper. While the casserole cooks, make the breadcrumbs: Heat the olive oil in a heavy skillet over hot coals or over medium heat. Stir in the breadcrumbs (about 2 cups) and the spice rub and toast, stirring, until the crumbs are golden brown and crisp. Remove from the heat, stir in the parsley, and scatter over the casserole. Let rest 5 minutes before serving.

 

Step by step:


1. Watch how to make this recipe.


While the casserole cooks, make the breadcrumbs

1. Heat the olive oil in a heavy skillet over hot coals or over medium heat. Stir in the breadcrumbs (about 2 cups) and the spice rub and toast, stirring, until the crumbs are golden brown and crisp.

2. Remove from the heat, stir in the parsley, and scatter over the casserole.

3. Let rest 5 minutes before serving.


For the breadcrumbs

1. Heat the oil in a medium saute pan over medium heat.

2. Add the garlic and cook for 30 seconds.

3. Add the paprika and cayenne and cook for 30 seconds.

4. Add the breadcrumbs and cook, stirring occasionally, until the crumbs are lightly golden brown.

5. Add the parsley and thyme and season with salt and pepper.


For the casserole

1. Heat a charcoal grill to medium-high heat.

2. Brush the eggplant with canola oil on both sides and season with salt and pepper. Grill until lightly golden brown and just cooked through, about 3 minutes per side.

3. Combine the peppers, pine nuts, garlic, and thyme in a food processor and process until coarsely chopped. With the motor running, slowly the cup olive oil and process until emulsified.

4. Add 1/4 cup Parmesan and some salt and pepper and pulse a few times to incorporate.

5. Spoon about 1/2 cup of the pesto over the bottom of a baking dish. Line the dish with the some eggplant slices and then the mozzarella slices. Season with salt and pepper and scatter the oregano leaves over the top. Dollop another 1/2 cup or so of the pesto over, then more eggplant, a bit more pesto and finally the remaining Parmesan. Put on the grill, cover and bake until the cheese is melted and the casserole is hot, about 20 minutes.


Nutrition Information:

Quickview
1039k Calories
26g Protein
93g Total Fat
27g Carbs
23% Health Score
Limit These
Calories
1039k
52%

Fat
93g
144%

  Saturated Fat
20g
129%

Carbohydrates
27g
9%

  Sugar
3g
4%

Cholesterol
68mg
23%

Sodium
1356mg
59%

Get Enough Of These
Protein
26g
53%

Vitamin K
140µg
134%

Vitamin E
11mg
78%

Manganese
1mg
71%

Calcium
678mg
68%

Phosphorus
464mg
46%

Selenium
24µg
35%

Vitamin B12
1µg
31%

Iron
5mg
30%

Vitamin A
1369IU
27%

Zinc
3mg
24%

Vitamin B2
0.39mg
23%

Vitamin C
18mg
23%

Magnesium
75mg
19%

Fiber
3g
15%

Vitamin B1
0.23mg
15%

Vitamin B6
0.28mg
14%

Vitamin B3
2mg
14%

Folate
55µg
14%

Copper
0.24mg
12%

Potassium
322mg
9%

Vitamin B5
0.61mg
6%

Vitamin D
0.36µg
2%

covered percent of daily need
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