Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs

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Eggplant Casserole:

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

Breadcrumbs:

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