Cuisinart Elite DLC-XPN - Manual (Page 49)

38
ENTRÉES
Makes 8 servings
Approximate pr eparation 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 flour, eggs, and br eadcrumbs into individual
shallow containers. Dredge each slice of eggplant first
in the flour, then in the eggs, and then in the
breadcrumbs. After dr edging in each ingredient, pat the
eggplant to remove any excess. Drizzle the pr epared
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 shr ed the Parmesan. Reverse
shredding disc to the medium side and shr ed the
mozzarella. Mix with a spatula to combine the cheeses.
Remove the eggplant from the oven, r educe oven
temperature to 375°F , and prepar e to assemble the
Eggplant Parmesan. Place 1 cup of sauce on the bottom
of the prepar ed pan. Layer the eggplant evenly in the
pan. T op 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 thr ough 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 | fiber 5g
Every step of this recipe can be done in the food pr ocessor!
EGGPLANT PARMESAN
NONSTICK COOKING SPRAY
1 TO 1¼ POUNDS EGGPLANT
½
CUP UNBLEACHED
,
ALL - PURPOSE FLOUR
3
LARGE EGGS
,
LIGHTLY BEATEN
1½
CUPS
H
ERBED
B
READCRUMBS
(
PAGE
5)
¼
CUP OLIVE OIL
½
OUNCE
P
ARMESAN
4 OUNCES MOZZARELLA CHEESE ,
WELL CHILLED
2
CUPS
S
IMPLE
T
OMATO
S
AUCE
( PAGE 10)