Eggplant Casserole

Name: Eggplant Casserole
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

10 ingredients

10 steps

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

1

Preheat an oven to 375 degrees F.
2

In a large saute pan over medium-high heat, add the olive oil.
3

Add the eggplant and cook halfway through.
4

Add red pepper, celery, and onion and cook for 3 to 4 minutes, or until vegetables begin to wilt.
5

Add the basil leaves.
6

Remove from heat.
7

Add Parmesan, cream, bread crumbs and salt and pepper.
8

Toss to combine.
9

Place skillet in the oven and cook until heated through, about 20 minutes.
10

Serve with grilled lamb chops.