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Crockpot Recipe - EGGPLANT PARMIGIANA

Ingredients:
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 lb
1 pound Mozzarella cheese, sliced
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.

General Food Recipe Tip:

Due to the nature of a slow cooker, there is no need to stir the food unless it specifically says to in your recipe. In fact, taking the lid off to stir food causes the slow cooker to lose a significant amount of heat, extending the cooking time required. Therefore, it is best not to remove the lid for stirring.