Eggplant Casserole

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 4 tablespoons olive oil
  • 1 pound eggplant, cut into 1/2-inch dice
  • 1 red pepper, cut into 1/2-inch dice
  • 4 ribs celery, cut into 1/2-inch dice
  • 1 onion, chopped into 1/2-inch dice
  • 1/2 cup chopped fresh basil leaves
  • 1 cup grated Parmesan
  • 1/2 cup heavy cream
  • 1 cup Italian seasoned bread crumbs
  • Salt and pepper
Directions
  • Preheat an oven to 375 degrees F.

  • In a large saute pan over medium-high heat, add the olive oil. Add the eggplant and cook halfway through. Add red pepper, celery, and onion and cook for 3 to 4 minutes, or until vegetables begin to wilt. Add the basil leaves. Remove from heat. Add Parmesan, cream, bread crumbs and salt and pepper. Toss to combine.

  • Place skillet in the oven and cook until heated through, about 20 minutes. Serve with grilled lamb chops.


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