Eggplant Parmesan

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

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

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.