KitchenAid 4KFPM770, 4KFPW760 manual Layered Eggplant Roasted Red Pepper Casserole, Side Dishes

Layered Eggplant and

Roasted Red Pepper Casserole

VEGETABLES

1medium (about 11⁄2 lb. [680 g]) eggplant

3tablespoons (45 ml) olive oil

4ounces (115 g) mozzarella cheese, chilled

2ounces (55 g) Parmesan cheese, cut into 3⁄4 inch (2 cm) pieces and room temperature

1cup (235 ml) ricotta cheese

1 egg

1⁄4 teaspoon (1 ml) salt

1⁄4 teaspoon (1 ml) black pepper

2cups (475 ml) prepared tomato basil pasta sauce, divided

1jar (7 oz. [200 g]) roasted red peppers, well drained

Position 2 mm slicing disc in work bowl. Cut eggplant into 21⁄2-inch (6.25 cm) lengths to fit feed tube. Process to slice. Remove to greased 15 x 10 x 1-inch (38 x 25 x 2.5 cm) pan, and arrange evenly. Drizzle with oil. Bake at 450°F (232°C) for 5 to 8 minutes, or until slightly tender.

Meanwhile, exchange slicing disc for 4 mm shredding disc. Add mozzarella cheese. Process to shred. Remove and set aside.

Exchange shredding disc for multipurpose blade in work bowl. With processor running, add Parmesan cheese through the small feed tube. Process until grated, 25 to 30 seconds. Add ricotta cheese, egg, salt, and black pepper. Process until mixed, 10 to 15 seconds.

Pour 1 cup (235 ml) pasta sauce into greased 12 x 8 x 2-inch (30.5 x 20.3 x 5 cm) 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 mixture. Top with remaining 1 cup (235 ml) pasta sauce and mozzarella cheese. Bake at 350°F (177°C) for 30 to 40 minutes, or until eggplant is tender and casserole is bubbly. Let stand 5 to 10 minutes before serving.

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.

AND SIDE DISHES

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