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ENTRÉES
Makes 2 pans, 13 x 9 inches,16 servings
Approximate preparation time: 10 to 15 minutes
plus 20 minutes for roasting eggplant and 20 minutes
for baking the assembled dish
Preheat oven to 400°F. Line two baking sheets with
parchment paper and spray two 13 x 9-inch pans with
nonstick cooking spray.
Insert the slicing disc, adjusted to 4 mm, into the large
work bowl of the Cuisinart
®
Food Processor. Slice the
eggplant into rounds.
Put the flour, eggs, and breadcrumbs in shallow
individual containers. Dredge each slice of eggplant
first in the flour, then in the eggs, and then in the
breadcrumbs. After dredging in each ingredient, tap the
eggplant to remove any excess. Drizzle the prepared
baking sheets with olive oil and arrange eggplant
in single layers on both sheets. Bake in oven for
20 minutes, flipping eggplant halfway through the
baking time.
While eggplant is baking, replace the slicing disc with
the fine shredding disc and shred the Parmesan.
Reverse the shredding disc to the medium side and
shred the mozzarella. Mix with a spatula to combine
the cheeses.
Remove the eggplant from the oven and reduce oven
temperature to 375°F. Place 1 cup of tomato sauce on
the bottom of each of two 13 x 9-inch pans. Layer the
eggplant equally in the pans. Spread each with an
additional ¾ to 1 cup of sauce and then distribute the
cheeses equally on top. Bake in the oven for 15 to 20
minutes until warmed through and cheese is melted
and golden.
Nutritional information per serving:
Calories 258 (45% from fat)
|
carb. 29g
|
pro. 11g
|
fat 15g
|
sat. fat 4g
|
chol. 92mg
|
sod. 353mg
|
calc. 142mg
|
fiber 5g
Every step of this recipe can be done in the food processor!
EGGPLANT PARMESAN
NONSTICK COOKING SPRAY
2½ POUNDS EGGPLANT
2 CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
6 TO 7 LARGE EGGS, LIGHTLY BEATEN
3 CUPS HERBED BREADCRUMBS
(PAGE 5)
½ CUP OLIVE OIL
1 OUNCE PARMESAN CHEESE
8 OUNCES MOZZARELLA,
WELL CHILLED
4 CUPS SIMPLE TOMATO SAUCE
(PAGE 10)