Eggplant Parmigiana/Cp Recipe - Cooking Index
Eggplant Parmigiana/Cp Recipe - Cooking Index
| 4 | Eggplant (large) | |
| 2 | Eggs | |
| 1/3 cup | 78ml | Water |
| 3 tablespoons | 45ml | Flour |
| 1/3 cup | 48g / 1.7oz | Seasoned bread crumbs |
| 1/2 cup | 73g / 2.6oz | Parmesan cheese |
| 1 | Marinara sauce - 2 lb | |
| 1 lb | 454g / 16oz | 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.
Source:
COOKING MONDAY TO FRIDAY SHOW # MF6634
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