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 debt2309
PLano, TX
on December 04, 2012
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Great recipe. Quick, easy, and tasty! 4th time to prepare and this time I used half and half, only 1/2 required amount for heavy cream. Plus added zucchini and fresh mushrooms. We bake half and freeze half for another meal. Thanks Emeril for a great eggplant recipe.
By ajcsing_11193468
Rochester,NY
on September 08, 2012
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Wonderful, delicious and so easy to make. Had curried chicken with it.
By rlc616
on August 22, 2012
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Absolutely excellent. Had this as a side dish for company. They went crazy for it!
Read all 35 reviews