Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs

Food Network
1
25
1050
55

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 tablespoons pinenuts
3 cloves garlic
2 teaspoons fresh thyme leaves
1/2 cups olive oil
3/4 cups grated parmesan cheese
3 liquid
1 pound fresh mozzarella
2 tablespoons fresh oregano leaves
1/2 cups extra-virgin olive oil
1/4 cups canola oil
2 cloves garlic (smashed to a paste)
1 teaspoon spanish paprika
1 pinch cayenne
6 slices Italian bread (day old, crusts removed, coarsely ground in food processor)
3 tablespoons flat leaf parsley (finely chopped)
2 teaspoons chopped fresh thyme
ground black pepper
kosher salt
1/4 cups olive oil
1/2 cups rub (spice, from Cajun-rubbed spiced turkey)
Read Directions

NutritionView more

1050Calories
Sodium45%DV1070mg
Fat126%DV82g
Protein61%DV31g
Carbs18%DV55g
Fiber84%DV21g

PER SERVING *

Calories1050Calories from Fat740
% DAILY VALUE*
Total Fat82g126%
Saturated Fat20g100%
Trans Fat
Cholesterol70mg23%
Sodium1070mg45%
Potassium1620mg46%
Protein31g61%
Calories from Fat740
% DAILY VALUE*
Total Carbohydrate55g18%
Dietary Fiber21g84%
Sugars14g28%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.