Eggplant Parmigiana Recipe

Eggplant Parmigiana Recipe

4 pcs. big eggplants
2 pcs. eggs
1/3 c. water
3 tbsps. flour
1/3 c. bread-crumbs (seasoned)
1/2 c. cheese (Parmesan)
1 (2-lb.) can of sauce (Marinara)
1 lb. mozzarella, sliced
Olive oil (extra virgin)

Cut eggplants into 1/2-inch pcs and place them inside a bowl layered then sprinkle the layers with some salt & allow it to stand for 30 mins. Drain off moisture by patting them dry with paper towls.

In another bowl, blend together flour and water. Coat eggplant pcs. with your flour and water mixture then let it excess batter slide off.

Heat some oil in your skillet then fry up the eggplants. In another bowl, mix together Parmesan and crumbs. Onto a liner (removable) layer 1/4 of eggplants, top them with 1/4 of crumbs, 1/4 of marinara & 1/4 of mozzarella.

Do the same layering 3 times in order to produce around 4 layers of eggplants, crumbs, marinara & mozzarella.

Put the liner onto the base of your crockpot then cook it covered at low settings for 4 to 5 hrs. or if you are on auto mode, then cook time is 3 hrs.