*  Exported from  MasterCook  *

                          Eggplant Parmigiana/CP

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Crockpot                         Vegetables
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         Eggplant
   2                    Eggs
     1/3  cup           Water
   3      tablespoons   Flour
     1/3  cup           Seasoned bread crumbs
     1/2  cup           Parmesan cheese
   1      can           Marinara sauce -- 2 lb
   1      pound         Mozzarella cheese -- sliced
                        Olive oil -- extra virgin

  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.  Mix egg with water and flour. Dip eggplant 
slices in mixture, drain slightly.   Saute a few slices at a time quickly 
in hot olive oil. Combine seasoned bread crumbs with the Parmesan cheese   
 . 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. Repeat three times to make four layers of 
eggplant,  crumbs, sauce and mozzarella cheese.  Place liner in base. 
Cover and cook on low 4-5 hours or auto 3 hours.
 




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