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59
ENTRÉES
Makes 2 pans, 13 x 9 inches,16 servings
Approximate preparation time: 10 to 15 minutes, plus 20
minutes for roasting eggplant and 20 minutes for baking the
Parmesan
Preheat oven to 400°F. Line two baking sheets with parchment
paper. Drizzle with olive oil.
Insert the slicing disc, adjusted to 4mm, into the large work
bowl of the Cuisinart
®
Food Processor. Slice the eggplant into
rounds.
Place the fl our, eggs, and breadcrumbs in individual shallow
containers. Dredge each slice of eggplant fi rst in the fl our, then
in the eggs, and then the breadcrumbs. After dredging in each
ingredient, tap the eggplant to remove any excess. Arrange
eggplant in single layers on both prepared baking 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 into the work bowl and shred the Parmesan.
Reverse the shredding disc to the medium side and shred the
mozzarella. Mix with spatula to combine cheeses.
Remove the eggplant from the oven and reduce oven
temperature to 375°F. Place 1 cup of tomato sauce on the
bottom of each of two 13 x 9-inch pans. Layer the eggplant
equally in the pans. Spread each with an additional ¾ to 1 cup
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
½ CUP OLIVE OIL
2½ POUNDS EGGPLANT
2 CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
6 TO 7 LARGE EGGS, LIGHTLY BEATEN
3 CUPS HERBED BREADCRUMBS
(PAGE 25)
1 OUNCE PARMESAN
8 OUNCES MOZZARELLA, WELL
CHILLED
4 CUPS SIMPLE TOMATO SAUCE
(PAGE 30)
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