The Italian Grandmother
Home of Nonni's Kitchen
Eggplant Parmigiana
Ingredients:
4 large eggplants
2 eggs
1/3 cup water
3 tbsp flour
1/3 cup bread crumbs, seasoned
1/2 cup parmesan cheese
2 lb can of marinara sauce
1 pound mozzarella cheese, sliced
extra virgin olive oil
Directions:
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 a 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.