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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 398.8
  • Total Fat: 30.2 g
  • Cholesterol: 19.1 mg
  • Sodium: 378.7 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 5.2 g
  • Protein: 12.6 g

View full nutritional breakdown of Eggplant Casserole calories by ingredient
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Eggplant Casserole

Submitted by: BUSLADY58


Number of Servings: 10

Ingredients

    3 Large Eggplant Sliced 1 inch think
    kosher salt and fresh pepper
    4 Roasted red peppers skin and seeds removed chopped
    3 T. Pine Nuts
    3 Cloves Garlic
    2 tsp fresh thyme or 1 dried
    1/2 c. Olive oil
    3/4 c. grated Parmesan
    8 oz. Fresh or 2% mozzarella thinkly sliced
    2 T. Oregano Leaves
    1/2 c. Olive Oil

    6 sliced day old italian bread ground in food processor
    1/4 c. canola oil
    2 garlic cloves smashed
    pinch cayenne
    1 tsp. paprika
    2 tsp chopped fresh thyme
    kosher salt and fresh ground pepper
    1/4 c. olive oil


Directions

Heat grill pan over medium high heat. Spray eggplant with cooking spray. grill on both sides and season with salt and pepper. Grill until lightly golden brown and just cooked through, about 3 mintues per side. Combine peppers, pine nuts, garlic, and thyme in a food processor and process until coarsely chopped. With the motor running, slowly add olive oil 1/2 c. at a time until emulsified. Add the 1/4c. Parmesan cheese and some salt and pepper and pulse a few times to incorporate. Spoon 1/2 pesto over the bottom of a baking dish. Line the dish with some eggplant slices and then the mozzarella slices. Sesason with the salt and pepper, and scatter oregano leaves over the top. Dollop another 1/2c. or so of pesto over then more eggplant, a bit more pesto and finally the remaining parmesan. Put on the grill, or in the oven and bake until the cheese is melted. about 20 minutes. For the breadcrumbs, heat the oil in a medium skillet Stir in breadcrumbs, about (2 cups) and stir until the crumbs are golden brown and crisp. Remove from the heat stir in parsley, and scatter over casserole Let rest 5 minutes before serving.

Serving Size: Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user BUSLADY58.





TAGS:  Side Items |

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