EGGPLANT PARMIGIANA

EGGPLANT PARMIGIANA
* 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
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.