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1 pound (455 g) bulk
turkey or pork Italian
sausage*
1
⁄
4 cup (60 ml) loosely
packed parsley leaves
3 ounces (85 g)
provolone or
mozzarella cheese
1 medium eggplant,
peeled
2 ounces (55 g)
Parmesan cheese
1 cup (235 ml) ricotta
cheese
1 egg
1
⁄4 teaspoon (1 ml)
black pepper
2 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.
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
1
⁄2 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 (177°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.
Layered Sausage Eggplant Casserole
MAIN DISHES