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    Eggplant Parmigiana


    Source of Recipe


    CrockeryKitchen
    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

    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
 

 

 

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