KITCHENAID KPFP850 - Manual (Page 66)

64
1 medium eggplant
(about 1 1 ⁄
2
lb.)
3 tablespoons olive oil
4 ounces mozzarella cheese
2 ounces Parmesan cheese
1 cup ricotta cheese
1 egg
1 ⁄
4
teaspoon salt, if desired
1 ⁄
4
teaspoon pepper
2 cups prepared tomato basil
pasta sauce, divided
1 jar (7 oz.) roasted red
peppers, well drained
Position chef's bowl and 4mm slicing disc in work bowl. Cut eggplant into 2 1 ⁄
2
-inch lengths
to fit feed tube. Process to slice. Remove to 15 x 10 x 1-inch pan, and arrange evenly. (Slices
will overlap.) Drizzle with olive oil. Bake at 450° F for 8 minutes, or until slightly tender.
Meanwhile, exchange slicing disk for shredding disc. Add mozzarella to feed tube. Process
to shred. Set aside.
Position 4 mm shredding disc in work bowl. Add Parmesan cheese to feed tube. Process to
shred. Exchange shredding disc for multipurpose blade. Add ricotta cheese, egg, salt, and
black pepper to work bowl. Process about 10 seconds, or until mixed.
Pour 1 cup pasta sauce into greased 12 x 8 x 2-inch baking pan. Layer half of eggplant on
top of sauce. Top with half of red peppers and half of ricotta cheese mixture. Repeat layers
of eggplant, red peppers, and ricotta cheese. Top with remaining pasta sauce and
mozzarella cheese. Bake at 350° F. for 30 minutes or until eggplant is tender and casserole
is bubbly.
Yield: 8 servings.
Per Serving: About 250 cal, 12 g pro, 19 g carb, 14 g total fat, 6 g sat fat, 50 mg chol,
610 mg sod.
LAYERED EGGPLANT
AND
PEPPER CASSEROLE