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Eggplant Parmesan

Every step of this recipe can be done in the food processor!
Makes 8 servings
Approximate preparation time: 45 to 50 minutes, including cooking times


nonstick cooking spray
1 to 1¼ pounds eggplant
½ cup unbleached, all-purpose flour
3 large eggs, lightly beaten
1½ cups Herbed Breadcrumbs (page 5)
¼ cup olive oil
½ ounce Parmesan
4 ounces mozzarella cheese, well chilled
2 cups Simple Tomato Sauce (page 10)


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 breadcrumbs into individual shallow containers. Dredge each slice of eggplant first
in the flour, then in the eggs, and then in the breadcrumbs. After dredging in each ingredient, pat the eggplant to remove any excess. Drizzle the prepared 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 shred the Parmesan. Reverse shredding disc to the medium side and shred the mozzarella. Mix with a spatula to combine the cheeses.
Remove the eggplant from the oven, reduce oven temperature to 375°F, and prepare to assemble the Eggplant Parmesan. Place 1 cup of sauce on the bottom of the prepared pan. Layer the eggplant evenly in the pan. Top 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 through and cheese is melted and golden.

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no serving information available

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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