To make Food Network's recipe, heat a grill to medium-high heat. Brush 8 baby Italian eggplants sliced lengthwise with canola oil, and season with salt and pepper. Grill for 3 minutes on each side.
To make the pesto, combine 4 roasted red peppers, 3 tablespoons pine nuts, 3 cloves garlic and 2 teaspoons fresh thyme leaves in a food processor. Slowly add 1/2 cup olive oil and process. Add 1/4 cup Parmesan and season with salt and pepper, and spoon 1/2 cup of the pesto into the bottom of the baking dish. Line the dish with some eggplant and thinly sliced mozzarella. Season with salt and pepper, and scatter 2 tablespoons fresh oregano. Add another 1/2 cup of pesto, more eggplant, more pesto and 1/2 cup Parmesan. Grill, cover, and bake for 20 minutes.
In a saute pan, add 2 cloves garlic, 1 teaspoon Spanish paprika and a pinch of cayenne. Add breadcrumbs from 6 slices of coarsely ground day-old Italian bread, and cook. Add 3 tablespoons chopped parsley and 2 teaspoons chopped thyme. Season with salt and pepper. Remove the casserole from the oven and scatter breadcrumbs over the dish. Serve.Learn more about Cooking