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 use
1 (7 oz.) jar roasted red peppers, well drained

Preheat oven to 450 degrees F. Grease a 15x10x1-inch baking pan.

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 prepared pan, and arrange evenly. Drizzle with oil.

Bake at 450 degrees F for 5 to 8 minutes, or until slightly tender. Remove from oven and reduce oven temperature to 350 degrees F.

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 degrees 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
Source: KitchenAid (Model KFP750) 12 cup food processor manual