KitchenAid KFP750OB Instructions and Recipes - Page 35

VEGETABLES AND SIDE DISHES Layered Eggplant and Roasted Red Pepper Casserole 1 medium (about 11⁄2 lb.) eggplant 3 tablespoons olive oil 4 ounces mozzarella cheese, chilled 2 ounces Parmesan cheese, cut into 3⁄4-inch pieces and room temperature 1 cup ricotta cheese 1 egg 1⁄4 teaspoon salt 1⁄4 teaspoon black pepper 2 cups prepared tomato basil pasta sauce, divided 1 jar (7 oz.) roasted red peppers, well drained Position 2 mm slicing disc in work bowl. Cut eggplant into 21⁄2-inch lengths to fit feed tube. Process to slice. Remove to greased 15 x 10 x 1-inch pan, and arrange evenly. Drizzle with oil. Bake at 450°F 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 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 pasta sauce into greased 12 x 8 x 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 mixture. Top with remaining 1 cup pasta sauce and mozzarella cheese. Bake at 350°F 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. 33