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3
4
7
7
7_
2
medium (about 1'/2lb.)
eggplant
tablespoons olive oil
ounces mozzarella cheese
chilled
ounces Parmesan cheese
room temperature
cup ricotta cheese
egg
teaspoon salt
teaspoon black pepper
cups prepared tomato basH
pasta sauce, divided
jar (7 oz) roasted red
peppers, weft drained
Position chef's bowl and 4 mm slicing disc in work bowl. Cut eggplant into 272-inch lengths
to fit feed tube. Process to slice. Remove to greased 15xl 0xl-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. Processto 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 12x8x2-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.
"' <<:::8 servings.
;';_ 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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