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VEGETABLES AND SIDE DISHES
Layered Eggplant and
Roasted Red Pepper Casserole
1 medium (about
1
1
⁄2 lb.) eggplant
3 tablespoons olive oil
4 ounces mozzarella
cheese, chilled
2 ounces Parmesan
cheese, cut into
3
⁄4-inch pieces and
room temperature
1 cup ricotta cheese
1 egg
1
⁄4 teaspoon salt
1
⁄4 teaspoon black
pepper
2 cups prepared
tomato basil pasta
sauce, divided
1 jar (7 oz.) roasted
red peppers, well
drained
Position 2 mm slicing disc in work bowl. Cut
eggplant into 2
1
⁄2-inch lengths to fit feed tube.
Process to slice. Remove to greased 15 x 10 x 1-inch
pan, and arrange evenly. Drizzle with oil. Bake at
450°F 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 pasta sauce into greased 12 x 8 x 2-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 mixture. Top with
remaining 1 cup pasta sauce and mozzarella
cheese. Bake at 350°F 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.