Eggplant Parmigiana

Eggplant Parmigiana

Ingredients:
* 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

Directions:
* 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.
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2 (14 1/2 oz.) cans tomatoes, drained