LAYERED EGGPLANT AND

PEPPER CASSEROLE

1medium eggplant (about 112 lb.)

3tablespoons olive oil

4ounces mozzarella cheese

2ounces Parmesan cheese

1cup ricotta cheese

1egg

14 teaspoon salt, if desired

14 teaspoon pepper

2cups prepared tomato basil pasta sauce, divided

1jar (7 oz.) roasted red peppers, well drained

Position chef's bowl and 4mm slicing disc in work bowl. Cut eggplant into 212-inch lengths to fit feed tube. Process to slice. Remove to 15x10x1-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 12x 8x 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.

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KitchenAid KFP1642CA, KPFP850 manual Layered Eggplant Pepper Casserole

KPFP850, KFP1642CA specifications

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