Vegetables And Side Dishes - KitchenAid 4KFPW760 Manuel D'utilisation Et Recettes

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