KitchenAid KFP715WH Use & Care Guide - Page 23
Layered Sausage Eggplant Casserole
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UPC - 883049047423
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ENGLISH Layered Sausage Eggplant Casserole 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. 21
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