"Hunger is the best sauce in the world."--Cervantes

Eggplant Parmigiana Recipe

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This recipe for Eggplant Parmigiana, by , is from Trinity Day School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ms.Bambi
Added: Friday, November 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 medium to large eggplant, peeled
2 eggs
1/3 c. water
3 tbsp flour
1/3 c. seasoned bread crumbs
1/2 c. Parmesan cheese
32 oz marinara sauce
16 oz Mozzarella cheese, sliced
olive oil, extra virgin

Directions:
Directions:
Cut eggplant in 1/2-inch slices; place in bowl in layers, sprinkling each layer with salt. Let stand 30 minutes to drain excess moisture; dry on paper towels. Mix egg with 1/3 cup water and flour. Dip eggplant slices in batter, letting excess drip off. Sauté eggplant, a few slices at a time, quickly in hot olive oil in a skillet. Combine seasoned bread crumbs with the Parmesan cheese. In crockpot, layer one-fourth of the eggplant, top with 1/4 of the crumbs, 1/4 of the marinara sauce and 1/4 of the Mozzarella cheese. Repeat to make four layers of eggplant, crumbs, sauce and mozzarella cheese. Cover and cook on LOW for 4 to 5 hours.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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