31
ENTRÉES
Makes 2 pans, 13 x 9 inches (33 x 23 cm) ,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 (200°C). Line two baking sheets with
parchment paper and spray two 13 x 9-inch (33 x 23 cm) 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 fl our, eggs, and breadcrumbs in shallow individual
containers. Dredge each slice of eggplant fi rst in the fl our, 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, fl ipping eggplant halfway through the baking time.
While eggplant is baking, replace the slicing disc with the fi ne
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 (190°C). Place 1 cup (250 ml) of tomato
sauce on the bottom of each of two 13 x 9-inch (33 x 23 cm)
pans. Layer the eggplant equally in the pans. Spread each with
an additional ¾ to 1 cup (175-250 ml) 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
|
fi ber 5g
Every step of this recipe can be done in the food processor!
EGGPLANT PARMESAN
NONSTICK COOKING SPRAY
2½ POUNDS (1.1 KG) EGGPLANT
2 CUPS (500 ML) UNBLEACHED,
ALL-PURPOSE FLOUR
6 TO 7 LARGE EGGS, LIGHTLY BEATEN
3 CUPS (750 ML)HERBED
BREADCRUMBS (PAGE 5)
½
CUP (125 ML) OLIVE OIL
1 OUNCE PARMESAN CHEESE
8 OUNCES MOZZARELLA,
WELL CHILLED
4 CUPS (1 L) SIMPLE TOMATO
SAUCE (PAGE 10)
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