Photo: Eggplant Casserole Recipe
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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By suzzzyq92
on January 29, 2012
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Great flavor. I used whipping cream instead of heavy cream. I might add mushrooms next time.
By Froggy127
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.
By lneligan_5642797
Eatonton, GA
on December 17, 2011
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Exceptional! The flavors meld together beautifully! I can't wait to make this again.
Read all 29 reviews