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EGGPLANT PARmESAN
Every step of this recipe can be done in the food processor!
Makes 2 pans, 13 x 9 inches (33 x 23 cm) ,16 servings
20 minutes for roasting eggplant and 20 minutes for baking the
nonstick cookinG spray
assembled dish
2½
(1.1
)
pounds
kG
eGGplant
Preheat oven to 400°F (200°C). Line two baking sheets with
2
(500
)
,
cups
ml
unbleached
parchment paper and spray two 13 x 9-inch (33 x 23 cm) pans
-
all
purpose flour
with nonstick cooking spray.
6
7
,
to
larGe eGGs
liGhtly beaten
3
(750
)h
Insert the slicing disc, adjusted to 4 mm, into the large work
cups
ml
erbed
b
(
5)
readcrumbs
paGe
bowl of the Cuisinart
½
(125
)
rounds.
cup
ml
olive oil
1
p
ounce
armesan cheese
Put the flour, eggs, and breadcrumbs in shallow individual
8
,
ounces mozzarella
containers. Dredge each slice of eggplant first in the flour, then
well chilled
in the eggs, and then in the breadcrumbs. After dredging in
4
(1 l) s
t
cups
imple
omato
each ingredient, tap the eggplant to remove any excess.
s
(
10)
auce
paGe
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)
sat. fat 4g
ENTRÉES
31
Approximate preparation time: 10 to 15 minutes plus
Food Processor. Slice the eggplant into
®
|
|
|
carb. 29g
pro. 11g
|
|
|
chol. 92mg
sod. 353mg
calc. 142mg
1
medium onion
3
ounces
quartered
½
cup
leaves
2
slices day
torn into pieces
1
pound
chuck
cm
1
pound
pork
(2.5
¼
cup
milk
1½
teaspoons
salt
½
teaspoon
nutmeG
¼
teaspoon
thyme
2
larGe eGGs
¹∕ ³
cup
|
fat 15g
|
fiber 5g
CLASSIC mEATBALLS
A classic recipe to use for meatballs and meatloaf .
Makes approximately 32 meatballs
Approximate preparation time (meatballs): 10 minutes plus
25 minutes for cooking
(
about
(85
) )
Approximate preparation time (meatloaf): 10 minutes plus
G
90 minutes for cooking
(125
)
ml
fresh parsley
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
-
,
old firm bread
meat, dry milk and spices into the work bowl; pulse 4 to 6
times and then process until finely chopped. Add the eggs and
(500
)
G
boneless
water and pulse until just combined; be careful not to
,
1-
(2.5
cut into
inch
)
overprocess.
pieces
(500
)
G
boneless
Shape the mixture into balls, 2 tablespoons (30 ml) each.
,
1-
cut into
inch
Arrange them in a single layer in a baking dish and bake at
)
cm
pieces
375°F (190°C) for 25 minutes or simmer in tomato sauce until
(50
)
ml
nonfat dry
cooked through.
(7
)
ml
kosher
To make meatloaf: Pack the mixture into a 9 x 5 x 3-inch
(22 x 12 x 7 cm) loaf pan and bake at 375°F (190°C) for about
(2
)
ml
Ground
90 minutes, until the top is well browned and the internal
temperature registers 160°F (71°C).
(1
)
ml
dried
Nutritional information per serving (1 meatball):
(75
)
ml
cold water
Calories 78 (55% from fat)
|
sat. fat 2g
chol. 31mg
Nutritional information per serving (11-inch (28 cm) slice
meatloaf):
Calories 376 (55% from fat)
|
sat. fat 8g
chol. 151mg
®
Food Processor. Put the onion, parsley, bread,
|
|
|
|
carb. 2g
pro. 7g
fat 5g
|
|
|
sod. 125mg
calc. 20mg
fiber 0g
|
|
|
|
carb. 10g
pro. 31g
fat 22g
|
|
|
sod. 601mg
calc. 95mg
fiber 1g
ENTRÉES
32
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