Eggplant Parmigiana

Eggplant Parmigiana

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  • 4 large
  • 2
  • 1/3 c
  • 3 Tbsp
  • 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


  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.

Printable Recipe Card

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