Name: No-Fry Eggplant Parmesan
Yield: Yield: 6 to 8 servings as a main dish, 12 servings as a side dish.
Ingredients: 1 cup bread or cracker crumbs; 2 eggs mixed with 2 Tbsp cold water; 8 oz (250 g) chilled low-fat mozzarella cheese (2 cups grated); ½ cup grated Parmesan cheese; ¼ tsp each garlic powder and dried basil; 2 eggplants (about 1½ lb/750 g each); ¼ cup additional Parmesan cheese (optional); dash salt and freshly ground black pepper; 1 pkg (1.9 oz/54 g) dry onion soup mix (optional); 1½ cups tomato sauce (bottled or homemade, salt-free or regular); salt for sprinkling

Preparation info

Yield:
6 to 8
servings as a main dish .

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

This recipe may be halved for a small family, but I like to prepare the full recipe and freeze the leftovers.

Ingredients

2 eggplants (about 1½ lb/750 g each)
salt for sprinkling

Side dish
Vegetarian
Leftovers

Method

Peel eggplants; slice crosswise into ½-inch slices. Sprinkle with salt and let stand for 20 minutes. Rinse well; pat dry with paper towels.

steel blade: Process the ½ cup Parmesan cheese, crumbs, salt, pepper, garlic powder and basil for 3 or 4 seconds to mix. Transfer to a sheet of waxed paper.

Grater: Grate mozzarella cheese, using medium pressure. Set aside.

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