KitchenAid KFP600 Instruction Manual - Page 57
Layered Eggplant Casserole
UPC - 050946418070
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ķĸ ሑሑሑLAሑYሑEሑRሑ EDሑEሑGሑGሑPLᇺAሑNሑTሑCሑ ASሑSሑ ERሑOሑLሑEሑሑ 1 medium (about 11/4 to 11/2 lb.) eggplant, peeled 3 ounces mozzarella cheese 1/4 cup loosely packed parsley leaves 1 cup no-fat ricotta cheese 1/2 cup freshly grated Parmesan cheese (see TIPS) 1 egg white, slightly beaten 1/4 teaspoon black pepper 2 cups spaghetti sauce Spray 12 x 8 x 2-inch baking dish with no-stick cooking spray. Position reversible slicing/shredding disc in work bowl to slice. Add eggplant. Cut to fit feed tube. Process to slice. Set aside. Reverse disc. Shred mozzarella cheese. Set aside. Exchange reversible slicing/shredding disc for mini bowl and mini blade. With processor running, add parsley through feed tube. Process until finely chopped, about 8 to 10 seconds. In small mixing bowl, combine ricotta cheese, Parmesan cheese, egg white, parsley, and pepper. Pour half of spaghetti sauce into baking dish. Cover with half of eggplant. Spread with ricotta cheese mixture. Cover with remaining eggplant. Cover with remaining sauce. Sprinkle with mozzarella cheese. Bake at 350˚F for 35 to 45 minutes, until eggplant is tender. Yield: 8 servings. Per serving: About 132 cal, 10 g pro, 12 g car, 5 g fat, 21 mg chol, 191 mg sod. 57