More time was spent on this crock than usual. Eggplant was salted, drained, battered and fried. Claims of my Italian heritage and the need for authenticity might impress you, but the reality of the added labors had more to do with Catholic guilt over not wasting eggs very close to their end date than any ethnic pride. Besides, everyone knows no self respecting Italian uses jarred sauce and pre-shredded bagged Mozzarella.
Winner, Loser or Meh
Bravo! On second thought: Brava! Afterall, this is an "egg"plant and I am a woman. Wonderful, wonderful. The unintended vino really added lovely depth of flavor. I will make this again and always with the wine. If you want to start this in the morning, before work, use a plug in lamp timer from the hardware store. Turn the crock on low when you leave, but set the timer to turn on in the afternoon. You will come home to a lovely hot meal and wonderful smells. I did.
I used a 6 quart crock for this.
- 2 large eggplants, unpeeled, ends removed, cut into 1/2 inch rounds
- 2 eggs
- 1/3 cup water
- 3 Tbls flour (I used the last of organic whole wheat from Winco, gluten free peeps can use other flours)
- 1/3 cup seasoned bread crumbs (I used Winco bulk bin, gluten free peeps can use other crumbs)
- 1/2 cup Parmesan cheese (I had about this much left over of Italian 3 cheese blend, so I used it instead)
- 32 oz marinara sauce (the sale jars were only 26 oz, so I mixed in some old tomato paste that needed using and a generous splash of left over Merlot that needed using)
- 12 oz Mozzarella cheese, grated (3 cups)
- olive oil
Spray crock with no stick spray. Spread a small layer of marinara sauce on the bottom evenly to avoid sticking. Layer 1/4 the eggplant, top with 1/4 of the crumbs, 1/4 of the marinara sauce and 1/4 of the Mozzarella cheese. Keep the cheese at least a 1/4 to 1/2 inch from the edge of the crock to prevent sticking. Repeat to make four layers of eggplant, crumbs, sauce and cheese. Cover. Cook on low for 4 to 5 hours. Let cool a bit before serving so that the dish remains firm.