Eggplant Parmigiana

Eggplant Parmigiana Recipe

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Ingredients

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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

How to Make Eggplant Parmigiana

Step-by-Step

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

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