Cuisinart FP-14BK Instruction Manual - Page 50

EGGPLANT PARMESAN Every step of this recipe can be done in the food processor! 2½ 2 6 TO 7 3 ½ 1 8 4 NONSTICK COOKING SPRAY POUNDS (1.1 KG) EGGPLANT CUPS (500 ML) UNBLEACHED, ALL-PURPOSE FLOUR LARGE EGGS, LIGHTLY BEATEN CUPS (750 ML)HERBED BREADCRUMBS (PAGE 5) CUP (125 ML) OLIVE OIL OUNCE PARMESAN CHEESE OUNCES MOZZARELLA, WELL CHILLED CUPS (1 L) SIMPLE TOMATO SAUCE (PAGE 10) 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 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 (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 | fiber 5g 31 ENTRÉES