Eggplant Parmesan; Arroz Con Pollo - Cuisinart Stack5 GR-M3CB Series Instructions Manual

Eggplant Parmesan

Sauté and bake all in one pan!
Makes 16 servings
2 cups unbleached, all-purpose
flour
½ teaspoon salt
6 large eggs, lightly beaten
3 cups breadcrumbs
12 ounces eggplant, cut into ¼-inch
lengthwise slices
½ cup olive oil, divided
4 cups marinara sauce
8 ounces mozzarella, shredded,
divided
1 ounce Parmesan, grated, divided
1. Mix the flour together with the salt and put
into a shallow dish or container. Similarly,
put the beaten eggs and breadcrumbs each
in separate, shallow containers, also for
dipping.
2. Dredge each slice of eggplant, first in
the flour, then the eggs and finally the
breadcrumbs. After dredging in each,
pat the eggplant to remove any excess
ingredients before adding to the next.
3. When all of the eggplant is breaded,
assemble the Cuisinart
the baking pan and select 400°F. Add 2
tablespoons of the oil. Once the oil is hot,
add slices of eggplant so that they lay in the
pan in a single layer. Brown each side well
and repeat with remaining eggplant. Add
new oil between additions when necessary.
4. Once all of the eggplant is browned, turn
the heat off and allow the unit to cool
slightly before discarding oil and wiping the
pan completely clean.
5. Add 1 cup of the sauce to the clean baking
pan. Add an even layer of the eggplant.
Top with an additional cup of sauce and
then half of the mozzarella and Parmesan.
Continue with an additional layer, ending
with the remaining cheese.
6. Cover and select 300°F. Bake for about 30
to 40 minutes, until cheese is completely
melted.
7. Serve immediately.
Nutritional information per serving (based on 16 servings):
Calories 332 (48% from fat) • carb. 31g
pro. 13g • fat 18g • sat. fat 5g • chol. 105mg
sod. 959mg • calc. 165mg • fiber 2g
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Arroz con Pollo

This one-pan meal is always a crowd favorite.
Makes about 6 servings
3 pounds bone-in, skin-on
chicken thighs
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black
pepper
½ teaspoon extra virgin olive oil
1 small onion, chopped
1 small red pepper, chopped
4 garlic cloves, chopped
1 plum tomato, cut into ½-inch dice
¼ teaspoon smoked paprika
2 cups long grain white rice
3 cups chicken broth, low sodium
¹/ teaspoon saffron threads
8
1 bay leaf
½ cup frozen green peas
¹/ ³ cup fresh parsley leaves, chopped
Lemon wedges for serving
1. Season the chicken on both sides with ½
teaspoon of the salt and the pepper.
2. Assemble the Cuisinart
baking pan and select 400°F. Add the oil to
the pan.
3. Once the oil is hot, add the chicken, skin
side down. Leave undisturbed until well
browned, about 15 to 20 minutes. Flip, and
continue cooking for an additional 10 to 15
minutes. Remove and reserve.
4. Add the onion, pepper and garlic and cook
for an additional 10 minutes.
5. Stir in the tomato with the remaining salt
and smoked paprika and cook for a couple
of minutes before adding the rice, chicken
broth, saffron and bay leaf. Allow to come
to a boil.
6. Once boiling, cover and cook for 10
minutes. Add the chicken back to the pan
and turn the heat to 300°F. Cover and cook
for an additional 25 to 30 minutes.
7. Stir in the frozen peas.
8. Taste and adjust seasoning according to
preference. Sprinkle with chopped parsley
and serve immediately with lemon wedges.
Nutritional information per serving (based on 6 servings):
Calories 523 (34% from fat) • carb. 41g
pro. 45g • fat 19g • sat. fat 5g • chol. 221mg
sod. 879mg • calc. 56mg • fiber 2g
14
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