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Eggplant Parmesan
Every step of this recipe can be done in the food processor!
nonstick cooking spray 2½ pounds eggplant
2cups unbleached,
6 to 7 large eggs, lightly beaten
3cups Herbed Breadcrumbs (page 5)
½cup olive oil
1ounce Parmesan cheese
8ounces mozzarella, well chilled
4cups Simple Tomato Sauce
(page 10)
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 assembled dish
Preheat oven to 400°F. Line two baking sheets with parchment paper and spray two 13 x
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 flour, eggs, and breadcrumbs in shallow individual containers. Dredge each slice of eggplant first in the flour, 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, flipping eggplant halfway through the baking time.
While eggplant is baking, replace the slicing disc with the fine 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. Place 1 cup of tomato sauce on the bottom of each of two 13 x
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