Eggplant Parmigiana

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* Exported from MasterCook *

 

Eggplant Parmigiana (Crockery Kitchen)

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

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

32 ounces marinara sauce

1 pound mozzarella cheese -- sliced

olive oil

 

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.

 

Layer one-fourth of the eggplant in crockpot, 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. Cover and cook on low 4-5 hours.

 

Source:

" http://www.crockerykitchen.com "

 

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Per Serving (excluding unknown items): 373 Calories; 19g Fat (46.1% calories

from fat); 21g Protein; 31g Carbohydrate; 8g Dietary Fiber; 102mg Cholesterol;

949mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 2 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0