Grandma's Eggplant Parmigiana
Grandma's favorite summer dish can now be yours with this simple recipe that's extremely easy to understand.
Yield
8 servingsPrep
1 minCook
4 minReady
5 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
eggplant
large |
*
|
| 2 | large |
eggs
|
|
| ⅓ | cup |
water
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| ⅓ | cup |
bread crumbs
seasoned |
|
| ½ | cup |
Parmesan cheese
|
|
| 1 | each |
marinara sauce
2 lb can |
*
|
| 1 | pound |
mozzarella cheese
sliced |
|
| 1 | x |
olive oil
extra virgin |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
eggplant
large |
*
|
| 2 | large |
eggs
|
|
| 79 | ml |
water
|
|
| 45 | ml |
all-purpose flour
|
|
| 79 | ml |
bread crumbs
seasoned |
|
| 118 | ml |
Parmesan cheese
|
|
| 1 | each |
marinara sauce
2 lb can |
*
|
| 453.6 | g |
mozzarella cheese
sliced |
|
| 1 | x |
olive oil
extra virgin |
*
|
Directions
Pare eggplant and cut in ½ 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. Sauté 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 to 5 hours or Auto 3 hours.
