38
ENTRÉES
Makes 8 servings
Approximate preparation 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 our, eggs, and breadcrumbs into individual
shallow containers. Dredge each slice of eggplant rst
in the our, then in the eggs, and then in the
breadcrumbs. After dredging in each ingredient, pat the
eggplant to remove any excess. Drizzle the prepared
baking sheet with olive oil and place eggplant in single
layers on sheet. Bake in oven for 20 minutes, ipping
eggplant halfway through the baking time.
While eggplant is baking, replace the slicing disc with
the ne shredding disc and shred the Parmesan. Reverse
shredding disc to the medium side and shred the
mozzarella. Mix with a spatula to combine the cheeses.
Remove the eggplant from the oven, reduce oven
temperature to 375°F, and prepare to assemble the
Eggplant Parmesan. Place 1 cup of sauce on the bottom
of the prepared pan. Layer the eggplant evenly in the
pan. Top 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 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
|
ber 5g
Every step of this recipe can be done in the food processor!
EGGPLANT PARMESAN
NONSTICK COOKING SPRAY
1 TO 1¼
POUNDS EGGPLANT
½ CUP UNBLEACHED,
ALL-PURPOSE FLOUR
3 LARGE EGGS, LIGHTLY BEATEN
1½ CUPS HERBED BREADCRUMBS
(PAGE 5)
¼ CUP OLIVE OIL
½ OUNCE PARMESAN
4 OUNCES MOZZARELLA CHEESE,
WELL CHILLED
2 CUPS SIMPLE TOMATO SAUCE
(
PAGE 10)
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