Amount
Ingredient
Preparation



4
each
eggplant

large



2
each
eggs





1/3
cup
water





3
tablespoons
flour





1/3
cup
bread crumbs

seasoned



1/2
cup
parmesan cheese





1
each
marinara sauce

2 lb can



1
pound
mozzarella cheese

sliced



1
x
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 3 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