Eggplant Parmesan
Source of Recipe
vegetarianslowcooker.com
List of Ingredients
# 2 large eggplants, unpeeled, ends removed, cut into 1/2 inch rounds
# 2 eggs
# 1/3 cup water
# 3 Tbls flour
# 1/3 cup seasoned bread crumbs
# 1/2 cup Parmesan cheese
# 32 oz marinara sauce
# 12 oz Mozzarella cheese, grated (3 cups)
# olive oil Recipe
Place eggplant rounds in a bowl in layers and salt each layer. Add cool water and let stand 30 minutes to drain bitterness. Dry with hand towel or paper towels. Heat oil in no stick skillet over medium high heat. In a flat bowl, mix eggs, flour and water. Dip eggplant slices in mixture, letting excess drip off. Saute eggplant, in batches until brown on both sides. In a small bowl, mix bread crumbs with Parmesan cheese.
Spray crock with no stick spray. Spread a small layer of marinara sauce on the bottom evenly to avoid sticking. Layer 1/4 the eggplant, top with 1/4 of the crumbs, 1/4 of the marinara sauce and 1/4 of the Mozzarella cheese. Keep the cheese at least a 1/4 to 1/2 inch from the edge of the crock to prevent sticking. Repeat to make four layers of eggplant, crumbs, sauce and cheese. Cover. Cook on low for 4 to 5 hours. Let cool a bit before serving so that the dish remains firm.
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