21
ENGLISH
1 pound (455 g) bulk
turkey or pork Italian
sausage*
1⁄4 cup (60 ml) loosely
packed parsley leaves
3 ounces (85 g)
provolone or
mozzarella cheese
1 medium eggplant,
peeled
2 ounces (55 g)
Parmesan cheese
1 cup (235 ml) ricotta
cheese
1 egg
1⁄4 teaspoon (1 ml)
black pepper
2 cups (475 ml)
spaghetti sauce
Spray 12 x 8-inch (30.5 x 20.3 cm) baking dish with
no-stick cooking spray. Cook sausage over medium-high
heat in medium skillet, until thoroughly cooked; drain.
Set aside.
Position mini bowl and mini blade in work bowl. With
processor running, add parsley through feed tube.
Process until finely chopped, 8 to 10 seconds. Set aside.
Position reversible slicing/shredding disc in work bowl to
shred. Shred provolone cheese. Set aside. Reverse disc to
slice. Add eggplant cut to fit feed tube. Process to slice.
Set aside.
Position multipurpose blade in work bowl. With machine
running, add Parmesan cheese. Process to finely chop,
20 to 30 seconds. Add ricotta, egg, and pepper. Process
until well blended, 20 to 30 seconds.
Spread 1⁄2 cup (120 ml) of spaghetti sauce over bottom
of baking dish. Cover with half of eggplant and half of
sausage. Spread with ricotta cheese mixture. Sprinkle
with parsley. Cover with remaining eggplant, sausage,
and sauce. Bake uncovered at 350°F (180°C) for 40
minutes. Sprinkle with provolone cheese. Bake 15 to
20 minutes longer or until cheese is melted and eggplant
is tender.
Yield: 6 servings.
*If desired, sausage can be omitted for a vegetarian
main dish.
Per serving: About 380 cal, 31 g pro, 15 g carb, 22 g total
fat, 10 g sat fat, 125 mg chol, 780 mg sod.
Layered Sausage Eggplant Casserole