Ingredients 4 tablespoons Olive oil 1 pound Eggplant, Cut int 1/2" dice 1 Red Pepper, cut in 1/2" dice 4 ribs Celery, cut in 1/2" dice 1 onion, cut in 1/2" dice 1/2 cup Fresh basil leaves, chopped 1 cup Parmesan cheese, grated 1/2 cup Heavy cream 1 cup Italian seasoned bread crumbs Salt and pepper
Instructions 1. Preheat an oven to 375 degrees F. 2. 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. 3. Place skillet in the oven and cook until heated through, about 20 minutes.
Description This will win anyone over to eggplant.
Servings
6
Notes I am not a lover of celery after having been in a rehab after a broken hip, and everything they served tasted like celery. I debated about eliminating it from this recipe but compromised and used 2 ribs. It was a great addition
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Source Food Network
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