Eggplant Casserole
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
Preheat oven to 375F. 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.
