Idiomas disponibles
Idiomas disponibles
3
7
2
7
7
2
Layered Sausage
Eggplant
Casserole
pound
(455 g) bulk
turkey or pork
Italian
sausage*
cup (60 ml) loosely
packed
parsley
leaves
ounces (85 g)
provolone
or
mozzarella
cheese
medium
eggplant,
peeled
ounces (55 g)
Parmesan cheese
cup (235 ml) ricotta
cheese
egg
teaspoon
(1 ml)
black pepper
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.
I
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 _ 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.
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