KitchenAid PRO LINE KPFP850 series Use And Care Manual page 164

1 medium eggplant
(about 17_lb.)
3 tablespoons olive oil
4 ounces mozzarella cheese
2 ounces Parmesan cheese
1 cup ricotta cheese
1 egg
74 teaspoon salt, if desired
Y4 teaspoon pepper
2 cups prepared tomato basil
pasta sauce, divided
1 jar (7 oz) roasted red
peppers, weft drained
Position chef's bowl and 4mm slicing disc in work bowl. Cut eggplant into 2Y_-inch lengths
to fit feed tube. Process to slice. Remove to 15xl 0xl-inch pan, and arrange evenly. (Slices
will overlap.) Drizzle with olive oil. Bake at 450 ° F for 8 minutes, or until slightly tender.
Meanwhile, exchange slicing disk for shredding disc. Add mozzarella to feed tube. Process
to shred. Set aside.
Position 4 mm shredding disc in work bowl. Add Parmesan cheese to feed tube. Process to
shred. Exchange shredding disc for multipurpose blade. Add ricotta cheese, egg, salt, and
black pepper to work bowl. Processabout 10 seconds, or until mixed.
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. Top with remaining pasta sauce and
mozzarella cheese. Bake at 350 ° F.for 30 minutes or until eggplant is tender and casserole
is bubbly.
Ted: 8 servings.
_v _:About250cal, 12g pro, 19gcarb, 14 g total fat, 6gsatfat, 50mgchol,
610 mg sod.