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1
For the casserole: Heat a charcoal grill to medium-high heat.
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2
Brush the eggplant with canola oil on both sides and season with salt and pepper.
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3
Grill until lightly golden brown and just cooked through, about 3 minutes per side.
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4
Combine the peppers, pine nuts, garlic, and thyme in a food processor and process until coarsely chopped.
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5
With the motor running, slowly the cup olive oil and process until emulsified.
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6
Add 1/4 cup Parmesan and some salt and pepper and pulse a few times to incorporate.
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7
Spoon about 1/2 cup of the pesto over the bottom of a baking dish.
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8
Line the dish with the some eggplant slices and then the mozzarella slices.
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9
Season with salt and pepper and scatter the oregano leaves over the top.
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10
Dollop another 1/2 cup or so of the pesto over, then more eggplant, a bit more pesto and finally the remaining Parmesan.
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11
Put on the grill, cover and bake until the cheese is melted and the casserole is hot, about 20 minutes.
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12
For the breadcrumbs: Heat the oil in a medium saute pan over medium heat.
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13
Add the garlic and cook for 30 seconds.
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14
Add the paprika and cayenne and cook for 30 seconds.
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15
Add the breadcrumbs and cook, stirring occasionally, until the crumbs are lightly golden brown.
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16
Add the parsley and thyme and season with salt and pepper.
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17
While the casserole cooks, make the breadcrumbs: Heat the olive oil in a heavy skillet over hot coals or over medium heat.
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18
Stir in the breadcrumbs (about 2 cups) and the spice rub and toast, stirring, until the crumbs are golden brown and crisp.
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19
Remove from the heat, stir in the parsley, and scatter over the casserole.
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20
Let rest 5 minutes before serving.
