Eggplant Casserole

Recipe courtesy Emeril Lagasse, 2006
Show: Emeril Live Episode: Off the Vine

Photo: Eggplant Casserole

Rated: 5 stars out of 5Rate it!Read 2 reviews

TOTAL TIME:40 min
Prep:15 min
Inactive Prep:--
Cook:25 min
 
YIELD:4 to 6 servings
LEVEL:Easy

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

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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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Read all 2 reviews

  • on June 17, 2011

    Flag

    This was great! Easy to make and very tasty. My vegetetarian kids want mw to make it again.

    people found this review Helpful.
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  • on June 02, 2011

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    Wow, the flavors blended soo well. Another easy dish and flavorful. Thanks Emeril!!!! :D

    people found this review Helpful.
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