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Layered Eggplant and
Roasted Red Pepper Casserole
1 medium (about
1
⁄
lb. [680 g])
1
2
eggplant
3 tablespoons (45 ml)
olive oil
4 ounces (115 g)
mozzarella cheese,
chilled
2 ounces (55 g)
Parmesan cheese,
cut into
⁄
-inch (2 cm)
3
4
pieces and room
temperature
1 cup (235 ml) ricotta
cheese
1 egg
⁄
teaspoon (1 ml) salt
1
4
⁄
teaspoon (1 ml)
1
4
black pepper
2 cups (475 ml)
prepared tomato
basil pasta sauce,
divided
1 jar (7 oz. [250 ml])
roasted red peppers,
well drained
Position 2 mm slicing disc in work bowl. Cut eggplant
into 2
1
⁄
-inch (6.25 cm) lengths to fit feed tube. Process to
2
slice. Remove to greased 15 x 10 x 1-inch (38 x 25 x 2.5 cm)
pan, and arrange evenly. Drizzle with oil. Bake at
450°F (232°C) 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 (235 ml) pasta sauce into greased 12 x 8 x 2-inch
(30 x 20 x 5 cm) 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 (235 ml) pasta sauce and mozzarella cheese. Bake
at 350°F (177°C) 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.
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