Recipe Details

Summary

Name: Eggplant Parmigiana

Category: Main Dish

Ingredients and Directions

4 each eggplant, large

2 each eggs

1/3 cup water

3 tablespoon flour

1/3 cup bread crumbs, seasoned

1/2 cup parmesan cheese

1 each marinara sauce, 2 lb can

1 pound mozzarella cheese, sliced

1 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.