Crockpot Aubergine Parmigiana RecipeOrigin: America Period: Traditional |
Ingredients
4 large aubergines (egglpants) 
Crockpot Aubergine Parmigiana Preparation:Method:Pare the aubergines and cut into 1cm slices. Layer in a bowl and sprinkle each layer with salt. Set aside to stand for 30 minutes then drain the excess water in a colander and dry the slices on paper towels. Meanwhile, beat the eggs and water then fold-in the flour. Heat olive oil in a frying pan or skillet and when hot dip the aubergine slices in the egg mixture and fry, a few at a time, in the hot oil. Cook until golden then turn and cook on the other side. Set aside to drain on kitchen paper. When the eggplants are done grease a crockpot with butter and lay a quarter of the aubergine slices in the bottom. Combine the breadcrumbs and Parmesan cheese in a bowl. Use a quarter of this mix to top the aubergines then pour a quarter of the marinara sauce over the top before layering a quarter of the Mozzarella cheese on top. Repeat this layering process three more times, finishing with a layer of mozzarella cheese. Cover the crockpot and cook on low for between 4 and 5 hours. Serve hot. |
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