Suitable for VitaClay Models: VS7600, VF7700, VM7900
Eggplant Parm is a fun, delicious Italian dish that has a unique flavor and texture. It's a great light meal for a Meatless Monday or other small dinner, or goes great with a side of veggies or soup.
You won't believe how easy it is to make this authentic dish in VitaClay without much prep work or time. This American-Italian dish is ready in less than an hour, start to finish.
4-8 eggplant (depending on size), peeled, cut into ½ inch slices
1/4 c broth or water
1 T salt
1/3 c seasoned bread crumbs
3 T all-purpose flour
½ c grated Parmesan cheese
32 oz. marinara sauce
16 oz. mozzarella cheese, sliced
Put sliced eggplants in a large bowl in layers and sprinkle each layer with salt.
Let the eggplants stand for 30 minutes, then drain, rinse and pat dry.
Heat coconut oil over medium heat in a large skillet.
Whisk eggs with water and flour until smooth.
Transfer the eggplant slices in batches of 2-3 from the bowl and dip in batter and put in the heated skillet, fry in the oil until browned.
Mix seasoned bread crumbs with Parmesan cheese in a separate bowl.
Add the broth/water to the bottom of the clay pot, then place ¼ of the eggplant slices in, and top with ¼ of bread crumbs, ¼ of marinara sauce and ¼ of mozzarella cheese. Repeat the process three times to form 4 layers and cover.
Close, seal and cook on "soup" or "low" for 30 minutes, or until tender.
Makes a great casserole-style Eggplant Parm that feeds 6-8 people, and is great as a left-over!