Eggplant Parmigiana

4 large eggplants
2 eggs
1/3 cup water
3 tablespoons flour
1/3 cup seasoned bread crumbs
1/2 cup Parmesan cheese
1 32 ounce can Marinara sauce
1 pound Mozzarella cheese, sliced
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 to 5 hours or auto 3 hours.