Best 4 Eggplant Casserole With Red Pepper Pesto And Cajun Breadcrumbs Recipes

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Welcome to a culinary journey where flavors dance and textures harmonize. Our eggplant casserole is a symphony of tastes and sensations, featuring tender eggplant slices nestled in a vibrant red pepper pesto and crowned with a crispy Cajun breadcrumb crust. This delectable dish is a delightful interplay of smoky, spicy, and savory notes that will tantalize your taste buds.

Alongside the main event, we present a collection of complementary recipes that elevate the eggplant casserole experience. Dive into the rich and creamy red pepper pesto, crafted with a blend of roasted red peppers, zesty lemon, aromatic basil, and nutty pine nuts. For a touch of Southern charm, whip up the Cajun breadcrumbs, a savory mixture of panko breadcrumbs, Cajun seasoning, and melted butter that adds a delightful crunch to the casserole.

To complete your culinary exploration, we offer a refreshing tomato salad that brings a burst of freshness and acidity to balance the richness of the casserole. And for those with a sweet tooth, indulge in the decadent chocolate mousse, a velvety and luscious dessert that provides a perfect ending to this extraordinary meal.

Let your senses be captivated as you embark on this culinary adventure, where each recipe is a testament to the art of cooking and the joy of sharing a delicious meal with loved ones.

Let's cook with our recipes!

EGGPLANT CASSEROLE



Eggplant Casserole image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

4 tablespoons olive oil
1 pound eggplant, cut into 1/2-inch dice
1 red pepper, cut into 1/2-inch dice
4 ribs celery, cut into 1/2-inch dice
1 onion, chopped into 1/2-inch dice
1/2 cup chopped fresh basil leaves
1 cup grated Parmesan
1/2 cup heavy cream
1 cup Italian seasoned bread crumbs
Salt and pepper

Steps:

  • Preheat an oven to 375 degrees F.
  • In a large saute pan over medium-high heat, add the olive oil. Add the eggplant and cook halfway through. Add red pepper, celery, and onion and cook for 3 to 4 minutes, or until vegetables begin to wilt. Add the basil leaves. Remove from heat. Add Parmesan, cream, bread crumbs and salt and pepper. Toss to combine.
  • Place skillet in the oven and cook until heated through, about 20 minutes. Serve with grilled lamb chops.

EGGPLANT ROLATINI CASSEROLE



Eggplant Rolatini Casserole image

Provided by Food Network

Categories     main-dish

Time 1h2m

Yield 8 servings

Number Of Ingredients 30

3 eggs
2 tablespoons grated Parmesan
1 tablespoon water
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
2 medium eggplants
1 tablespoon olive oil
2 tablespoons diced red onion
2 cloves garlic, chopped
1 (14-ounce) can no-sugar-added diced tomatoes
1 (8-ounce) can no-sugar-added tomato sauce
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
15 ounces whole-milk ricotta cheese
8 ounces shredded mozzarella cheese
1/2 cup grated Parmesan
1/4 cup diced roasted red peppers
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh oregano leaves
1 clove garlic, minced
1/4 teaspoon black pepper
1 large egg
4 ounces shredded mozzarella cheese
1 tablespoon olive oil
1/2 teaspoon dry oregano
Leaves from 1 bunch of basil, torn into pieces

Steps:

  • Preheat oven to 400 degrees F.
  • Make the Eggplant: Whisk together the eggs, Parmesan, water, salt, oregano, and garlic powder in a bowl. Trim the ends off each eggplant and, using a peeler, peel off 2 large swaths of skin on 2 sides. Cut each eggplant lengthwise into 6 slices about 1/2-inch thick. (If you end up with more than 12 slices, just pick out the best ones.) Dip each slice into the egg mixture and transfer to a vegetable spray-coated baking sheet with sides. (If the baking sheet seems crowded, divide the slices among 2 baking sheets.) Pour any remaining egg mixture over the eggplant and bake until lightly browned, about 12 minutes. Let cool slightly before carefully loosening each slice from the pan with a flat spatula. Turn oven down to 350 degrees F.
  • Meanwhile make the Tomato Sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, until soft and translucent. Add the remaining ingredients and cook, stirring, for 2 minutes more.
  • Make the Cheese Filling: Mix all of the ingredients together in a bowl.
  • To assemble the Rolatini: Place two tablespoons of cheese filling in the center of each eggplant slice and roll them up. Place the rolls in a single layer, seam side-down, in the baking dish, and pour the tomato sauce over the top. Cover the rolatini with the topping ingredients. Bake for 25 minutes until cheese starts to brown on top and filling starts to ooze out of the rolls. Remove and serve garnished with the basil.

EGGPLANT AND RED PEPPER BAKE



Eggplant and Red Pepper Bake image

Another thing to do with eggplant.

Provided by Anthony

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 55m

Yield 4

Number Of Ingredients 11

1 red bell pepper, cut into matchstick-sized pieces
1 small onion, cut into matchstick-sized pieces
4 cloves garlic, minced
1 teaspoon dried basil
¼ teaspoon dried rosemary
salt and ground black pepper to taste
3 ⅓ tablespoons olive oil
3 ⅓ tablespoons balsamic vinegar
1 eggplant, sliced lengthwise 3/8-inch thick
2 tablespoons olive oil, or as needed
¼ cup grated mozzarella cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
  • Brush eggplant slices with olive oil to coat thinly.
  • Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
  • Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 11.6 g, Cholesterol 4.5 mg, Fat 19.5 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 51.5 mg, Sugar 5.9 g

ROASTED EGGPLANT AND RED PEPPER GRATIN



Roasted Eggplant and Red Pepper Gratin image

Roasting eggplant requires less oil than frying. It is important to let the roasted eggplant and roasted peppers drain in a strainer, otherwise the gratin will be watery. I recommend roasting the vegetables several hours or a day before you wish to make this. Adding cooked rice to the mixture will result in a firmer gratin.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course, side dish

Time 2h30m

Yield Serves 6

Number Of Ingredients 14

1 pound eggplant (1 large)
Salt to taste
2 tablespoons extra virgin olive oil
1/2 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
1 teaspoon cumin seeds, lightly toasted and coarsely ground
2 medium-size red peppers (about 3/4 pound), roasted and diced
3 eggs
3/4 cup low-fat (2 percent) milk
Freshly ground pepper to taste
1 tablespoon each chopped chives and parsley
2 ounces Gruyère cheese, grated (1/2 cup)
3/4 cup cooked brown or white rice (optional)

Steps:

  • Preheat oven to 450 degrees. Cut eggplant into small dice (1/2 to 3/4 inch) and toss with salt to taste. Place in a colander in the sink and let sit for 20 minutes, then drain on paper towels and blot to remove liquid that has accumulated on the surface. Transfer to a bowl and toss with 1 tablespoon of the olive oil.
  • Line a baking sheet with foil and oil the foil with olive oil. Lay the diced eggplant on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the dice are soft when pierced with a knife and browned in spots. Remove from oven and carefully fold foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil so that eggplant is hermetically sealed in a big foil packet, and allow eggplant to steam for another 15 to 20 minutes. Carefully remove from the foil. Place in a colander or strainer set over a bowl again and allow eggplant to drain for 30 minutes, or preferably, overnight (uncovered) in the refrigerator.
  • Preheat oven to 350 degrees. Oil a 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium size skillet and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt, the garlic, thyme and cumin and continue to cook, stirring, for another 30 seconds to a minute, until fragrant. Remove from the heat.
  • If the diced roasted peppers are very moist, drain in a strainer and then place on paper towels and blot. Whisk eggs in a large bowl. Whisk in milk and salt and pepper to taste. Stir in eggplant, roasted peppers, onion mixture, chives and parsley and combine well. Stir in cheese and optional rice and combine well. Scrape into prepared baking dish.
  • Bake 35 to 40 minutes, until lightly browned. Remove from oven and allow to sit for 10 minutes before serving.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 494 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

  • Select the Right Eggplant: Choose small to medium-sized eggplants with shiny, smooth skin and no blemishes. These tend to have fewer seeds and a milder flavor.
  • Salting the Eggplant: Salting the eggplant slices before cooking helps to draw out excess moisture, resulting in a less bitter and more flavorful dish.
  • Using Fresh Herbs: Fresh herbs like basil, parsley, and thyme add a vibrant flavor to the recipe. If using dried herbs, use about 1/3 of the amount called for in the recipe.
  • Making the Pesto: Use a food processor or blender to make the red pepper pesto. Pulse the ingredients until they are well combined but still have a bit of texture.
  • Preparing the Cajun Breadcrumbs: Combine the bread crumbs, Parmesan cheese, paprika, garlic powder, onion powder, cayenne pepper, and salt in a shallow dish. Toss to coat evenly.
  • Layering the Casserole: Start by spreading a thin layer of the red pepper pesto on the bottom of a greased baking dish. Top with the eggplant slices, then the remaining pesto. Sprinkle the Cajun breadcrumbs on top.
  • Baking the Casserole: Bake the casserole in a preheated oven at 375°F for about 30 minutes, or until the eggplant is tender and the breadcrumbs are golden brown.

Conclusion:

This eggplant casserole with red pepper pesto and Cajun breadcrumbs is a delicious and versatile dish that can be enjoyed as a main course or a side. The combination of flavors and textures makes it a perfect choice for any occasion. Whether you're a fan of eggplant or just looking for a new and exciting recipe, this casserole is sure to impress.

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