Yes it is true you can make this in the crock pot. Heard of doing this on the group thread that I belong too on Ravelry.com. So since I like eggplant decided to give it a try.
Eggplant Parmesan
Ingredients:
2 medium to large sized eggplants
1/3 Cup of bread crumbs
1/2 Cup of Shredded fresh Parmesan cheese
2 eggs
1/3 Cup of water
3 tablespoons of Flour
32 ounces of Marinara Sauce (I used Prego)
16 ounces of Mozzarella cheese sliced
Olive oil
1. Slice the eggplant (do not peel eggplant) into about 1/2 inch slices. Layer on a dish with a little bit of salt sprinkled on top of each layer. Let the eggplant sit for about 30 minutes. Then using a paper towel pick up the moisture.
2. Mix together the egg, water and flour in a medium size bowl. Then you dip the eggplant in the egg mixture and saute in a very hot oil pan quickly a few slices at a time. You do not want to cook until done, just a little brown on each side.
3. Mix together the parmesan cheese and bread crumbs.
4. Now you layer in the crock pot as follows: 1/4 of the eggplant (enough to cover the pan), 1/4 of the bread crumbs, 1/4 of the marinara sauce, 1/4 of the sliced mozzarella cheese. Repeat this about 3 or 4 times (depends on the size of your crock pot)
Then cook on medium for about 5-6 hours. Serve with some sliced Sourdough bread.
It came out very good and was a pretty good hit with the family.
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