Eggplant Parmigiana

Grandma's favorite summer dish can now be yours with this simple recipe that's extremely easy to understand.

5 minutes Prep: 1 minutes Cook: 4 minutes

434 calories per serving view nutrition facts

4-6 suggest servings

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Ingredients

4	each	eggplant	large
2	large	eggs
1/3	cup	water
3	tablespoons	flour, all-purpose
1/3	cup	bread crumbs	seasoned
1/2	cup	parmesan, parmigiano-reggiano cheese, grated
1	each	marinara sauce	2 lb can
1	pound	mozzarella cheese	sliced
1	x	olive oil	extra virgin

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 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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Nutrition Facts

Serving Size 186g

Amount per Serving

Calories 434 51% of calories from fat

	% Daily Value*
Total Fat 25.0g	38%
Saturated Fat 15.0g	73%
Trans Fat 0.0g
Cholesterol 189mg	63%
Sodium 995mg	41%
Total Carbohydrate 15.0g	5%
Dietary Fiber 1.0g	2%
Sugars 2.0g
Protein 37.0g	75%

Vitamin A	14%		Vitamin C	0%
Calcium	106%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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