KitchenAid KFP715 Benutzerhandbuch

21

Spray 12 x 8-inch (30.5 x 20.3 cm) 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 (120 ml) 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 (180°C) 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.