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Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs

1 1 1 1 1
Recipe by
Food Network Food Network

Ingredients

  • 8 italian eggplant (baby, sliced lengthwise 1-inch thick)
  • canola oil
  • ground black pepper
  • kosher salt
  • 4 roasted red peppers (or grilled, skin and seeds removed and chopped)
  • 3 tbsps pinenuts
  • 3 cloves garlic
  • 2 tsps fresh thyme leaves
  • 1/2 cup olive oil
  • 3/4 cup grated parmesan cheese
  • 3 liquid
  • 1 lb fresh mozzarella
  • 2 tbsps fresh leav oregano
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup canola oil
  • 2 cloves garlic (smashed to a paste)
  • 1 tsp spanish paprika
  • 1 pinch cayenne
  • 6 slices italian bread (day old, crusts removed, coarsely ground in food processor)
  • 3 tbsps flat leaf parsley (finely chopped)
  • 2 tsps chopped fresh thyme
  • ground black pepper
  • kosher salt
  • 1/4 cup olive oil
  • 1/2 cup rub (spice, from Cajun-rubbed spiced turkey)
Prep Time
25 min
Total Time
55 min
Servings
6 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 1030 Calories from Fat 730
% Daily Value *
Total Fat 81g 125%
Saturated Fat 19g 95%
Trans Fat
Cholesterol 70mg 23%
Sodium 1020mg 43%
Potassium 1590mg 45%
Total Carbohydrate 54g 18%
Dietary Fiber 20g 80%
Sugars 14g
Protein 30g
Vitamin A 25%
Vitamin C 30%
Calcium 60%
Iron 20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

Comments

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