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Eggplant Parmigiana/CP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Vegetables
Poultry
Amount Measure Ingredient -- Preparation Method
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4 large Eggplant
2 Eggs
1/3 cup Water
3 tablespoons Flour
1/3 cup Seasoned bread crumbs
1/2 cup Parmesan cheese
1 can Marinara sauce -- 2 lb
1 pound Mozzarella cheese -- sliced
Olive oil -- extra virgin
Pare eggplant and cut in 1/2 inch slices; place in bowl in layers and
sprinkle each layer with salt and let stand 30 minutes to drain excess
water; dry on paper towels. Mix egg with water and flour. Dip eggplant
slices in mixture, drain slightly. Saute a few slices at a time quickly
in hot olive oil. Combine seasoned bread crumbs with the Parmesan cheese
. In removable liner, layer one-fourth of the eggplant, top with
one-fourth of the crumbs, one-fourth of the marinara sauce and one-fourth
of the mozzarella cheese. Repeat three times to make four layers of
eggplant, crumbs, sauce and mozzarella cheese. Place liner in base.
Cover and cook on low 4-5 hours or auto 3 hours.
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