Eggplant Parmigiana (crock pot)
rec.food.cooking/Oddlyenuff (LJ Colten-Smith) 1996
Servings: 6

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 crock pot base. Cover and cook on low 4-5 hours or auto 3 hours.