16
Eggplant Antipasto Stacks
4 servings
INGREDIENTS
1 large eggplant, cut into 1/4-inch thick rounds
2 large eggs, beaten
1 cup grated Parmesan cheese
1/2 pound hard salami, sliced thin
1/4 pound pepperoni, sliced thin
8 slices provolone cheese, sliced thin
2 tablespoons pesto sauce, home made or store bought
METHOD
1
Dip eggplant slices in the beaten egg.
2
Set Cooker function to BROWN/SAUTE and preheat to SEAR.
3
Divide the meat and cheese in four equal stacks, spreading a tiny bit
of pesto between each slice.
4
Place the Parmesan cheese onto a plate, Press the eggplant rounds
into the cheese and coat both sides. Place in Cooker and cook for 2 -
3 minutes.
5
Turn the slices over and add the meat and cheese to half of the
slices.
6
Place the other eggplant slices on top. Cook for 2 - 3 minutes, then
turn sandwich and cook remaining uncooked side.
PRESENTATION
These wonderful slices of eggplants dipped in egg and cheese make a
carbohydrate-free alternative to bread. Use them for your favorite
sandwiches.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
15
Corn Flake Coated French Toast
4 servings
INGREDIENTS
8 slices bread (Challah, French, or white bread), cut 1" thick
3 large eggs, beaten
1/4 teaspoon salt
2 cups milk
1 tablespoon sugar
1 teaspoon vanilla
2 cups corn flakes, crushed
2 tablespoons butter
METHOD
1
Beat the eggs, milk, salt sugar and vanilla with a whisk until well
incorporated.
2
Set Cooker function to BROWN/SAUTE and preheat to 350°F.
3
Soak the bread slices in the egg mixture.
4
Place the crushed corn flakes on a plate. Press the French toast into
the corn flakes on each side. Shake to remove excess flakes
5
Add the French toast to Cooker.
6
Cook for 3 minutes per side or until golden brown and cooked
thoroughly.
PRESENTATION
To serve, cut French toast slices diagonally, serve with berry compote
and dust with powdered sugar.
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