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Eggplant Parmigiana

4 lg Eggplant
2 Eggs
1/3 c Water
3 tb Flour
1/3 c Seasoned bread crumbs
1/2 c Parmesan cheese
1 cn Marinara sauce; 2 lb
1 lb 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. 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 slow cooker base. Cover and cook on low 4-5 hours or auto 3 hours.

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