Grandma's Eggplant Parmigiana – a delicious recipe with eggplant large, eggs, water, flour, bread crumbs seasoned, parmesan. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
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.
2
Mix egg with water and flour.
3
Dip eggplant slices in mixture, drain slightly.
4
Saute a few slices at a time quickly in hot olive oil.
5
Combine seasoned bread crumbs with the parmesan cheese.
6
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.
7
Repeat three times to make four layers of eggplant, crumbs, sauce and mozzarella cheese.
8
Place liner in base.
9
Cover and cook on Low 4 to 5 hours or Auto 3 hours.
730
kcal
Calories
53
g
Fat
20
g
Carbs
45
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 each eggplant large, 2 large eggs, ⅓ cup water, 3 tablespoons flour, all-purpose, and more.
Yes, Grandma's Eggplant Parmigiana falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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