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VEGETABLES AND SIDE DISHES
Layered Eggplant and
Roasted Red Pepper Casserole
1 medium (about
1
1
⁄2 lb. [680 g])
eggplant
3 tablespoons (45 ml)
olive oil
4 ounces (115 g)
mozzarella cheese,
chilled
2 ounces (55 g)
Parmesan cheese,
cut into
3
⁄4 inch
(2 cm) pieces and
room temperature
1 cup (235 ml) ricotta
cheese
1 egg
1
⁄4 teaspoon (1 ml) salt
1
⁄4 teaspoon (1 ml)
black pepper
2 cups (475 ml)
prepared tomato
basil pasta sauce,
divided
1 jar (7 oz. [200 g])
roasted red peppers,
well drained
Position 2 mm slicing disc in work bowl. Cut
eggplant into 2
1
⁄2-inch (6.25 cm) lengths to fit feed
tube. Process to 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 (30.5 x 20.3 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.