Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs

Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs
22 Ingredients
  • 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 tablespoons pine nuts
  • 3 cloves garlic
  • 2 teaspoons fresh thyme leaves
  • 1/2 cup olive oil
  • 3/4 cup grated Parmesan
  • 1 pound fresh mozzarella, thinly sliced, weighted for a for a few hours to remove excess liquid
  • 2 tablespoons fresh oregano leaves
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup canola oil
  • 2 cloves garlic, smashed to a paste
  • 1 teaspoon Spanish paprika
  • Pinch cayenne
  • 6 slices day old Italian bread, crusts removed, coarsely ground in food processor
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 2 teaspoons 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
Nutrition
1195
60% daily value
6 servings
                                       
                                            high-​fiber, low-​carb
     

Fat

144% 94

Saturated

105% 21

Trans

- 0

Monounsaturated

- 54

Polyunsaturated

- 14

Carbs

22% 65

Carbs (net)

- 39

Fiber

103% 26

Sugars

- 29

Sugars, added

- 0

Protein

71% 35

Cholesterol

26% 78

Sodium

95% 2289

Calcium

71% 705

Magnesium

39% 166

Potassium

43% 2034

Iron

29% 5

Zinc

42% 5

Phosphorus

91% 634

Vitamin A

30% 269

Vitamin C

115% 104

Thiamin (B1)

39% 0

Riboflavin (B2)

51% 1

Niacin (B3)

45% 7

Vitamin B6

72% 1

Folate equivalent (total)

61% 244

Folate (food)

- 192

Folic acid

- 31

Vitamin B12

85% 2

Vitamin D

3% 0

Vitamin E

97% 15

Vitamin K

107% 129
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