Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs

Ingredients

• 8 baby Italian eggplants, sliced lengthwise 1-inch thick
• Canola oil
• Kosher salt and freshly ground black pepper
• 4 grilled or roasted red peppers, skin and seeds removed and chopped
• 3 tablespoons pine nuts
• 3 cloves garlic
• 2 teaspoons fresh thyme leaves
• 1/2 cup olive oil
• 3/4 cup grated Parmesan
• 1 pound fresh mozzarella, thinly sliced, weighted for a for a few hours to remove excess liquid
• 2 tablespoons fresh oregano leaves
• 1/2 cup extra-virgin olive oil
• 1/4 cup canola oil
• 2 cloves garlic, smashed to a paste
• 1 teaspoon Spanish paprika
• Pinch cayenne
• 6 slices day old Italian bread, crusts removed, coarsely ground in food processor
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 2 teaspoons chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil
• 1/2 cup spice rub from Cajun-rubbed spiced turkey

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