Eggplant parmigiana/cp

 
                           Eggplant Parmigiana/CP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Crockpot                         Vegetables
                 Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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