Eggplant Parmigiana

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Eggplant Parmigiana

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.

 

Southern U.S. recipes

 

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