Eggplant Casserole

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2006

Show: Emeril LiveEpisode: Off the Vine

Picture of Eggplant Casserole Recipe Photo: Eggplant Casserole Recipe
Rated 5 stars out of 5
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  • Read 29 Reviews
Total Time:
40 min
Prep
15 min
Cook
25 min
Yield:
4 to 6 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 29 reviews

  • on January 29, 2012

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    Great flavor. I used whipping cream instead of heavy cream. I might add mushrooms next time.

    people found this review Helpful.
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  • on December 20, 2011

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    Love this dish, kids had no clue what they ate until their plates were cleared. I am not the best cook but I try, something I do while cooking is rush everything. If you are like me you have to slow down when making this dish you have to make sure that your veggies are cooked all they way through. Just an FYI! But hey this casserole was simple and easy and quick.

    people found this review Helpful.
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  • on December 17, 2011

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    Exceptional! The flavors meld together beautifully! I can't wait to make this again.

    people found this review Helpful.
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