Entrees
Eggplant Parmesan
Makes 16 servings
Eggplant Parmesan
Makes 16 servings
Sauté and bake all in one pan!
Nutritional information per serving (based on 16servings): Calories 332 (48% from fat)
carb. 31g pro. 13g
fat 18g
sat. fat 5g
chol. 105mg sod. 959mg
calc. 165mg
fiber 2g
carb. 31g pro. 13g
fat 18g
sat. fat 5g
chol. 105mg sod. 959mg
calc. 165mg
fiber 2g
Ingredients
- 2cups unbleached, all-purpose
- flour
- ½teaspoon salt
- 6large eggs, lightly beaten
- 3cups breadcrumbs
- 12ounces eggplant, cut into ¼-inch
- lengthwise slices
- ½cup olive oil, divided
- 4cups marinara sauce
- 8ounces mozzarella, shredded,
- divided
- 1ounce Parmesan, grated, divided
Preparation
- 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® Stack5® with 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.
