|1/3||cup||bread crumbs, seasoned|
|1||each||marinara sauce, 2 lb can|
|1||pound||mozzarella cheese, sliced|
|1||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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