Entrées; Eggplant Parmesan - Cuisinart 12-Cup Elite Collection FP-12N Serie Manual Del Usuario

Every step of this recipe can be done in the food processor!
NONSTICK COOKING SPRAY
1 1¼
TO POUNDS EGGPLANT
½
CUP UNBLEACHED
-
ALL PURPOSE FLOUR
3 ,
LARGE EGGS LIGHTLY BEATEN
1½
CUPS BASIC FRESH BREADCRUMBS
( 5)
PAGE
¼
CUP OLIVE OIL
½
OUNCE PARMESAN
4
OUNCES MOZZARELLA CHEESE
WELL CHILLED
2
CUPS SIMPLE TOMATO SAUCE
( 10)
PAGE

EGGPLANT PARMESAN

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
into rounds.
Put the flour, eggs, and breadcrumbs into individual shallow
,
containers. Dredge each slice of eggplant first in the flour, 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,
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 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)
sat. fat 4g
® Food Processor. Slice the eggplant
|
carb. 29g
| |
chol. 92mg sod. 353mg
| |
pro. 11g fat 15g
| |
calc. 142mg fiber 5g
ENTRÉES
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