Eggplant (Aubergine) Parmigiana |
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Prep Time: 45 Minutes Cook Time: 300 Minutes |
Ready In: 345 Minutes Servings: 8 |
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I really enjoy a good eggplant parmigiana. This one is good and relatively easy since it is finished in the crockpot. Ingredients:
4 large eggplants |
2 eggs |
1/3 cup water |
3 tablespoons flour |
1/3 cup seasoned dry bread crumb (you can season your own with italian seasoning, salt and pepper or any combination you like) |
1/2 cup parmesan cheese |
1 (28 ounce) can marinara sauce (or your own) |
1 lb mozzarella cheese, sliced |
olive oil |
Directions:
1. Peel eggplant and cut into 1/2 slices; place in a colander in layers, sprinkling each layer with salt, and let stand for 30 minute.
2. to drain excess water.
3. Dry on paper towels.
4. Rinse first if you feel there is too much salt remaining.
5. Then you will really have to dry the slices well.
6. Mix egg with water and flour.
7. Dip eggplant slices in mixture.
8. Saute a few slices at a time quickly in hot olive oil.
9. You just want to seal and slightly colour the eggplant.
10. Combine seasoned breadcrumbs with the Parmesan cheese.
11. In crockpot, layer 1/4 of the eggplant, top with 1/4 of the crumbs, 1/4 of the marinara sauce and 1/4 of the mozzarella.
12. Repeat three times to make four layers.
13. Cover and cook on low 4 to 5 hours.
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