Home > Slow Cooker And Crockpot Recipes > Vegetable Dishes > Eggplant Parmigianino
Eggplant Parmigianino
Ingredients
4 large eggplants
2 eggs
⅓ cup water
3 tablespoons flour
⅓ cup seasoned bread crumbs
½ cup parmesan cheese
1 can marinara sauce, 2 lb
1 pound mozzarella cheese, sliced
Olive oil, extra virgin
Method
Pare eggplant and cut in ½ 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. Sauté 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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