Makes:
8 servings
Utensil:
Saladmaster Food Processor
10" Electric Oil Core Skillet
Contributed By:
Saladmaster® Oil Core Skillet Healthy Cooking Guide
Ingredients
2
eggplants, sliced, use Cone #4
2
teaspoons
sea salt
(10
mL)
2
cups
whole wheat bread crumbs
(216
g)
1
zucchini, sliced, use Cone #4
24
ounces
low-fat spaghetti sauce
(710
mL)
2
cups
fresh spinach
(60
g)
4
tablespoons
nutritional yeast
(20
g)
3
tablespoons
granulated garlic powder
(25
g)
Directions:
- Salt sliced eggplant and let sit for 15 minutes, pat dry.
- Place eggplant in a bag with whole wheat bread crumbs, shake until well covered.
- In electric skillet, layer 8 ounces (240mL) spaghetti sauce, half eggplant slices, spinach and zucchini.
- Add 8 ounces (240mL) spaghetti sauce and remaining egglpant slices.
- Top with remaining spaghetti sauce, bread crumbs, and a thin layer of nutritional yeast and garlic powder.
- Cover and cook at 350°F/175°C.
- When Vapo-Valve™ clicks, reduce temperature to 185°F/85°C. Cook 25 - 30 minutes, until eggplant is tender.
Directions
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