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Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs

3 3 3 3 3 5
Recipe by
Food Network Food Network

Ingredients

  • 8 italian eggplants (baby, sliced lengthwise 1 inch thick)
  • canola oil
  • kosher salt
  • black pepper
  • 4 roasted red pepper (grilled, skin and seeds removed and chopped)
  • 3 tbsps pine nuts
  • 3 cloves garlic
  • 2 tsps thyme leaves (fresh)
  • 12 cup olive oil
  • 34 cup parmesan (grated)
  • 1 lb fresh mozzarella (thinly sliced weighted for a for a few hours to remove excess liquid)
  • 2 tbsps fresh oregano (leaves)
  • 12 cup extra-virgin olive oil
  • 14 cup canola oil
  • 2 cloves garlic (smashed to a paste)
  • 1 tsp spanish paprika
  • 1 pinch cayenne
  • 6 slices italian bread (day, crusts removed coarsely ground in food processor)
  • 3 tbsps flat leaf parsley (finely chopped fresh)
  • 2 tsps chopped fresh thyme
  • kosher salt
  • black pepper
  • 14 cup olive oil
  • 12 cup cajun rub (spice rub, spiced turkey)
Prep Time
20 min
Total Time
55 min
Servings
6 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 990 Calories from Fat 720
% Daily Value *
Total Fat 80g 123%
Saturated Fat 19g 95%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 2080mg 87%
Potassium 1340mg 38%
Total Carbohydrate 46g 15%
Dietary Fiber 17g 68%
Sugars 11g
Protein 28g
Vitamin A 20%
Vitamin C 25%
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

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