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Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs (Bobby Flay) Recipe

Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs (Bobby Flay) Recipe

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Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs (Bobby Flay)

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Ingredients:

Serving

8 baby italian eggplants , sliced lengthwise 1-inch thick
canola oil
kosher salt and freshly ground black pepper
4 grilled or roasted red peppers, skin and seeds removed and chopped
3 tbsp pine nuts
3 cloves garlic
2 tsp fresh thyme leaves
1/2 cup olive oil
3/4 cup grated parmesan
1 lb fresh mozzarella, thinly sliced , weighted for a for a few hours to remove excess liquid
2 tbsp fresh oregano leaves
1/2 cup extra-virgin olive oil
1/4 cup canola oil
2 cloves garlic , smashed to a paste
1 tsp spanish paprika
pinch cayenne
6 slices day old italian bread, crusts removed , coarsely ground in food processor
3 tbsp finely chopped fresh flat-leaf parsley
2 tsp chopped fresh thyme
kosher salt and freshly ground black pepper
1/4 cup olive oil
1/2 cup spice rub from cajun-rubbed spiced turkey

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1371.03 Kcal (5740 kJ)
Calories from fat	570.83 Kcal
		% Daily Value*
Total Fat	63.43g	98%
Cholesterol	24.66mg	8%
Sodium	2605.47mg	109%
Potassium	1629.04mg	35%
Total Carbs	145.88g	49%
Sugars	28.06g	112%
Dietary Fiber	21.45g	86%
Protein	58.05g	116%
Vitamin C	94.9mg	158%
Iron	21mg	117%
Calcium	949.6mg	95%

Amount Per 100 g
Calories	125.26 Kcal (524 kJ)
Calories from fat	52.15 Kcal
		% Daily Value*
Total Fat	5.79g	98%
Cholesterol	2.25mg	8%
Sodium	238.04mg	109%
Potassium	148.83mg	35%
Total Carbs	13.33g	49%
Sugars	2.56g	112%
Dietary Fiber	1.96g	86%
Protein	5.3g	116%
Vitamin C	8.7mg	158%
Iron	1.9mg	117%
Calcium	86.8mg	95%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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