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1 pound bulk turkey or
pork Italian sausage*
1
⁄4 cup loosely packed
parsley leaves
3 ounces provolone or
mozzarella cheese
1 medium eggplant,
peeled
2 ounces Parmesan
cheese
1 cup ricotta cheese
1 egg
1
⁄4 teaspoon black
pepper
2 cups spaghetti sauce
Spray 12 x 8-inch 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 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 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