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Makes 2 pans, 13 x 9 inches,16 servings Approximate preparation time: 10 to 15 minutes plus 20 minutes for roasting eggplant and 20 minutes for baking the assembled dish

Eggplant Parmesan

nonstick cooking spray 2½ pounds eggplant 2 cups unbleached, all-purpose flour 6 to 7 large eggs, lightly beaten 3 cups Herbed Breadcrumbs (page 5) ½ cup olive oil 1 ounce Parmesan cheese 8 ounces mozzarella, well chilled 4 cups Simple Tomato Sauce (page 10)


Preheat oven to 400°F. Line two baking sheets with parchment paper and spray two 13 x 9-inch 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. Place 1 cup of tomato sauce on the bottom of each of two 13 x 9-inch pans. Layer the eggplant equally in the pans. Spread each with an additional ¾ to 1 cup 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.


Servings: 16 servings

Nutritional information per serving

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

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