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Eggplant Parmigiana - Culture, Family, Travel, Consumer Reviews - Posted: 23rd Nov, 2013 - 6:40am
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Archived Recipe: Main DishPost Date: 23rd Nov, 2013 - 6:40am / Post ID: #
Eggplant Parmigiana
Recipe name:
Eggplant Parmigiana 
Recipe category:
Main Dish
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Recipe detials:
| Ingredients | |||
| 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 | ||
Directions: | |||
| 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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TOPIC: Eggplant Parmigiana