KitchenAid KPFP850OB Instruction Manual - Page 74

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, 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 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 15 x 10 x 1-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 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 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. 72