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1 medium (about 1
1
/
4
to 1
1
/
2
lb.) eggplant,
peeled
3 ounces mozzarella
cheese
1
/
4
cup loosely packed
parsley leaves
1 cup no-fat
ricotta cheese
1
/
2
cup freshly grated
Parmesan cheese
(see TIPS)
1 egg white, slightly
beaten
1
/
4
teaspoon black
pepper
2 cups spaghetti
sauce
Spray 12 x 8 x 2-inch baking dish with no-stick
cooking spray.
Position reversible slicing/shredding disc in work
bowl to slice. Add eggplant. Cut to fit feed tube.
Process to slice. Set aside. Reverse disc. Shred
mozzarella cheese. Set aside.
Exchange reversible slicing/shredding disc for mini
bowl and mini blade. With processor running, add
parsley through feed tube. Process until finely
chopped, about 8 to 10 seconds.
In small mixing bowl, combine ricotta cheese,
Parmesan cheese, egg white, parsley, and pepper.
Pour half of spaghetti sauce into baking dish. Cover
with half of eggplant. Spread with ricotta cheese
mixture. Cover with remaining eggplant. Cover with
remaining sauce. Sprinkle with mozzarella cheese.
Bake at 350˚F for 35 to 45 minutes, until eggplant
is tender.
Yield: 8 servings.
Per serving: About 132 cal, 10 g pro, 12 g car,
5 g fat, 21 mg chol, 191 mg sod.
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LAYERED EGGPLANT CASSEROLE
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