72
1 medium (about 11⁄2lb.)
eggplant
3 tablespoons olive oil
4 ounces mozzarella cheese,
chilled
2 ounces Parmesan cheese,
room temperature
1 cup ricotta cheese
1egg
1⁄4teaspoon salt
1⁄4teaspoon black pepper
2 cups prepared tomato basil
pasta sauce, divided
1 jar (7 oz.) roasted red
peppers, well drained
Position chef's bowl and 4 mm slicing disc in work bowl. Cut eggplant into 21⁄2-inch lengths
to fit feed tube. Process to slice. Remove to greased 15x10 x1-inch pan, and arrange
evenly. Drizzle with olive oil. Bake at 450°F for 8 minutes, or until slightly tender.
Meanwhile, exchange slicing disc for chef’s bowl and 4 mm shredding disc. Add
mozzarella cheese. Process to shred. Set aside.
Position 4 mm shredding disc in work bowl. Add Parmesan cheese. Process to shred.
Exchange shredding disc for multipurpose blade. Add ricotta cheese, egg, salt, and black
pepper to work bowl. Process until mixed, about 10 seconds.
Pour 1 cup pasta sauce into greased 12x8 x2-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 mixture. Top with remaining 1 cup 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
ROASTED RED PEPPER CASSEROLE