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Eggplant Parmigiana

From 0042 Pdf 470 Crock Pot Recipes.

Source and licence

From 0042 Pdf 470 Crock Pot Recipes, printed page 2, digitised by the Internet Archive: https://archive.org/details/0042-pdf-470-crock-pot-recipes

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 4 large Eggplant 2 Eggs 1/3 cup Water 3 tablespoons Flour 1/3 cup Seasoned bread crumbs 1/2 cup Parmesan cheese 1 can Marinara sauce, 2 Ib 1 pound Mozzarella cheese, sliced Olive oil, extra virgin Pare eggplant and cut in 1/2 inch slices;
  2. place in bowl in layers and sprinkle each layer with salt and let stand 30 minutes to drain excess water;
  3. dry on paper towels.
  4. Mix egg with water and flour.
  5. Dip eggplant slices in mixture, drain slightly.
  6. Saute a few slices at a time quickly in hot olive oil.
  7. Combine seasoned bread crumbs with the Parmesan cheese.
  8. 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.
  9. Repeat three times to make four layers of eggplant, crumbs, sauce and mozzarella cheese.
  10. Place liner in base.
  11. Cover and cook on low 4-5 hours or auto 3 hours.