Eggplant Parmigiana C/p Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
4 large: eggplant,
2: eggs,
1/3 cup: water,
3 tablespoon: flour,
1/3 cup: seasoned bread crumbs,
1/2 cup: parmesan cheese,
1 can: marinara sauce, 2 lb
1 lb: mozzarella cheese, sliced
1: 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.
Yield: 6 servings
Source from luhu.jp
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.
Yield: 6 servings
Source from luhu.jp