Crockpot Eggplant Parmigiana How to prepare
Eggplant parmagiana recipe Ingredients:
• 4 medium to large eggplant, peeled
• 2 eggs
• 1/3 cup water
• 3 tablespoons flour
• 1/3 cup seasoned bread crumbs
• 1/2 cup Parmesan cheese
• 32 ounces marinara sauce
• 16 ounces Mozzarella cheese, sliced
• olive oil, extra virgin
Cut eggplant in 1/2-inch slices; place in bowl in layers, sprinkling
each layer with salt. Let stand 30 minutes to drain excess moisture;
dry on paper towels. Mix egg with 1/3 cup water and flour. Dip eggplant
slices in batter, letting excess drip off. Sauté eggplant, a few slices
at a time, quickly in hot olive oil in a skillet. Combine seasoned
bread crumbs with the Parmesan cheese. In crockpot, layer one-fourth
of the eggplant, top with 1/4 of the crumbs, 1/4 of the marinara sauce
and 1/4 of the Mozzarella cheese. Repeat to make four layers of eggplant,
crumbs, sauce and mozzarella cheese. Cover and cook on LOW for 4 to
5 hours
Your Eggplant parmagiana recipe is ready now
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