Ingredients

4 large eggplant
2 eggs
1/3 C. water
3 Tbsp. flour
1/3 C. seasoned bread crumbs
1/2 C. Parmesan cheese
1 can marinara sauce-32 oz.
1 pound mozzarella cheese sliced
Extra-virgin olive oil

Cooking Instructions

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 and 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 for 4 to 5 hours or on AUTO for 3 hours.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: