38
ENTRÉES
Makes 8 servings
Approximate pr
eparation time: 45 to 50 minutes,
including cooking times
Preheat oven to 400°F
. Line a baking sheet with
parchment paper and spray one 13 x 9-inch pan with
nonstick cooking spray.
Insert the slicing disc assembly, adjusted to 4mm, into
the large work bowl of the Cuisinart
®
Food Processor
.
Slice the eggplant into rounds.
Put the flour, eggs, and br
eadcrumbs into individual
shallow containers. Dredge each slice of eggplant first
in the flour, then in the eggs, and then in the
breadcrumbs. After dr
edging in each ingredient, pat the
eggplant to remove any excess. Drizzle the pr
epared
baking sheet with olive oil and place eggplant in single
layers on sheet. 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 shr
ed the Parmesan. Reverse
shredding disc to the medium side and shr
ed the
mozzarella. Mix with a spatula to combine the cheeses.
Remove the eggplant from the oven, r
educe oven
temperature to 375°F
, and prepar
e to assemble the
Eggplant Parmesan. Place 1 cup of sauce on the bottom
of the prepar
ed pan. Layer the eggplant evenly in the
pan. T op with an additional ¾ to 1 cup of sauce and
then place the cheese evenly on top. Bake in the oven
for 15 to 20 minutes until warmed thr
ough 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 pr
ocessor!
EGGPLANT PARMESAN
NONSTICK
COOKING
SPRAY
1
TO
1¼
POUNDS
EGGPLANT
½
CUP
UNBLEACHED
,
ALL
-
PURPOSE
FLOUR
3
LARGE
EGGS
,
LIGHTLY
BEATEN
1½
CUPS
H
ERBED
B
READCRUMBS
(
PAGE
5)
¼
CUP
OLIVE
OIL
½
OUNCE
P
ARMESAN
4
OUNCES
MOZZARELLA
CHEESE
,
WELL
CHILLED
2
CUPS
S
IMPLE
T
OMATO
S
AUCE
(
PAGE
10)