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