Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs

Name: 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; 1/4 cup olive oil; 1/2 cup spice rub from Cajun-rubbed spiced turkey