14
remaining ¼ teaspoon salt and fresh
basil leaves.
5. Carefully wipe the baking pan with a
paper towel and coat lightly with the
cooking spray.
6. Add the pasta to the baking pan and
select 325°F. Cover and bake for 45
minutes.
7. Serve immediately.
Nutritional information per serving (based on 10
servings): Calories 363 (33% from fat) • carb. 43g
pro. 19g • fat 13g • sat. fat 7g • chol. 51mg
sod. 524mg • calc. 304mg • fiber 3g
Eggplant Parmesan
Sauté and bake all in one pan!
Makes 16 servings
2
cups unbleached, all-purpose
flour
½
teaspoon salt
6
large eggs, lightly beaten
3
cups breadcrumbs
12
ounces eggplant, cut into ¼-inch
lengthwise slices
½
cup olive oil, divided
4 cups marinara sauce
8
ounces mozzarella, shredded,
divided
1
ounce Parmesan, grated, divided
1. Mix the flour together with the salt and
put into a shallow dish or container.
Similarly, put the beaten eggs and
breadcrumbs each in separate, shallow
containers, also for dipping.
2. Dredge each slice of eggplant, first in
the flour, then the eggs and finally the
breadcrumbs. After dredging in each,
pat the eggplant to remove any excess
ingredients before adding to the next.
3. When all of the eggplant is breaded,
assemble the Cuisinart
®
Stack5
®
with
the baking pan and select 400°F. Add
2 tablespoons of the oil. Once the oil is
hot, add slices of eggplant so that they
lay in the pan in a single layer. Brown
each side well and repeat with remaining
eggplant. Add new oil between additions
when necessary.
4. Once all of the eggplant is browned, turn
the heat off and allow the unit to cool
slightly before discarding oil and wiping
the pan completely clean.
5. Add 1 cup of the sauce to the clean
baking pan. Add an even layer of
the eggplant. Top with an additional
cup of sauce and then half of the
mozzarella and Parmesan. Continue
with an additional layer, ending with the
remaining cheese.
6. Cover and select 300°F. Bake for
about 30 to 40 minutes, until cheese is
completely melted.
7. Serve immediately.
Nutritional information per serving (based on 16
servings): Calories 332 (48% from fat) • carb. 31g
pro. 13g • fat 18g • sat. fat 5g • chol. 105mg
sod. 959mg • calc. 165mg • fiber 2g
Arroz con Pollo
This one-pan meal is always a crowd
favorite.
Makes about 6 servings
3
pounds bone-in, skin-on
chicken thighs
1
teaspoon kosher salt, divided
½
teaspoon freshly ground black
pepper
½
teaspoon extra virgin olive oil
1
small onion, chopped
1
small red pepper, chopped
4
garlic cloves, chopped
1
plum tomato, cut into ½-inch dice
¼
teaspoon smoked paprika
2
cups long grain white rice
3
cups chicken broth, low sodium
¹
/
8
teaspoon saffron threads
1
bay leaf
½
cup frozen green peas
¹
/
³
cup fresh parsley leaves, chopped
Lemon wedges for serving
1. Season the chicken on both sides with ½
teaspoon of the salt and the pepper.
2. Assemble the Cuisinart
®
Stack5
®
with the
baking pan and select 400°F. Add the oil
to the pan.
