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Eggplant Parmigiana/CP

Eggplant Parmigiana/CP is built on Water, Flour, Seasoned Bread Crumbs, Parmesan Cheese, and Marinara Sauce. Scale it up or down for the number of people at the table.

Ingredients

• 1/3 cup
• 3 tbsp
• 1/3 cup
• 1/2 cup
• 1 can
• 1 lb

Method (preview)

1. 1

   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.

2. 2

   Mix egg with water and flour.

3. 3

   Dip eggplant slices in mixture, drain slightly.

4. 4

   Saute a few slices at a time quickly in hot olive oil.

5. 5

   Combine seasoned bread crumbs with the Parmesan cheese

6. 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. 7

   Repeat three times to make four layers of eggplant, crumbs, sauce and mozzarella cheese.

8. 8

   Place liner in base.

9. 9

   Cover and cook on low 4-5 hours or auto 3 hours.