EGGPLANT CASSEROLE WITH RED PEPPER PESTO AND CAJUN BREADCRUMBS
Steps:
- 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.
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MD. Kakku
[email protected]I love this casserole! The eggplant is so creamy and the pesto and breadcrumbs add so much flavor. I highly recommend it.
Rakib Mehedi
[email protected]This casserole is a great way to use up leftover eggplant. It's easy to make and it's always a crowd-pleaser.
Isael Rodriguez
[email protected]I made this casserole for a dinner party and it was a huge success. Everyone raved about it. The eggplant was so tender and the pesto and breadcrumbs were the perfect finishing touch.
Umair Doss
[email protected]This casserole is a great vegetarian option. It's packed with flavor and the eggplant is cooked perfectly. I highly recommend it.
Urmila Dangaura
[email protected]I've made this casserole several times now and it's always a hit. It's a great way to get my kids to eat eggplant. They love the pesto and breadcrumbs.
Shevon Blair
[email protected]This casserole was easy to make and turned out great! I used store-bought pesto and Cajun breadcrumbs, and it still tasted delicious. I will definitely be making this again.
Thabiso Cele
[email protected]I'm not a big fan of eggplant, but I really enjoyed this casserole. The pesto and breadcrumbs really helped to balance out the flavor of the eggplant. I would definitely make this again.
ayat ahmed
[email protected]This recipe is a great way to use up leftover eggplant. I had some eggplant that was starting to go bad, so I decided to make this casserole. It turned out great! The eggplant was soft and flavorful, and the pesto and breadcrumbs added a nice crunch.
Emmanuel Nchuma
[email protected]I made this casserole for a potluck and it was a huge success! Everyone loved it. The eggplant was cooked perfectly and the pesto and breadcrumbs were delicious.
write story tv bangla
[email protected]This eggplant casserole was a hit with my family! The red pepper pesto and Cajun breadcrumbs added so much flavor. I will definitely be making this again.