Eggplant Parmigiana Recipe

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Eggplant Parmigiana

Kitchen Crew

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Rating:

Ingredients

4 large
eggplants
2
eggs
1/3 c
water
3 Tbsp
flour
1/3 c
seasoned bread crumbs
1/2 c
parmesan cheese
2 lb
marinara sauce
1 lb
mozzarella cheese slices
1
olive oil, extra virgin

Directions Step-By-Step

1
Pare eggplants 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.
2
Mix egg with water and flour.
3
Dip eggplant slices in mixture, drain slightly.
4
Saute a few slices at a time quickly in hot olive oil.
5
Combine seasoned bread crumbs with the parmesan cheese.
6
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.
7
Repeat three times to make four layers of eggplant, crumbs, sauce and mozzarella cheese.
8
Place liner in base.
9
Cover and cook on low 4-5 hours or auto 3 hours.