Eggplant Parmesan For The Slow Cooker Recipe

Name: Eggplant Parmesan For The Slow Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggplant, peeled and cut into 1/2-inch slices; 1 tablespoon salt, or as needed; 1 cup extra-virgin olive oil, or as needed; 2 eggs; 1/3 cup water; 3 tablespoons all-purpose flour; 1/3 cup seasoned bread crumbs; 1/2 cup grated Parmesan cheese; 1 (32 ounce) jar prepared marinara sauce; 1 (16 ounce) package mozzarella cheese, sliced

Servings: persons

4 eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup extra-virgin olive oil, or as needed
2 eggs
1/3 cup water
3 tablespoons all-purpose flour
1/3 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 (32 ounce) jar prepared marinara sauce
1 (16 ounce) package mozzarella cheese, sliced

1
Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels.
2
Heat olive oil in a large skillet over medium heat. Whisk eggs with water and flour until smooth. Dip eggplant slices in batter and fry in the hot oil until golden brown, working in batches of 2 to 3 slices at a time.
3
Mix seasoned bread crumbs with Parmesan cheese in a bowl. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the crumbs, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat layers three more times.
4
Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.

792

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 eggplant, peeled and cut into 1/2-inch slices, 1 tablespoon salt, or as needed, 1 cup extra-virgin olive oil, or as needed, 2 eggs, and more.

Yes, Eggplant Parmesan For The Slow Cooker falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Parmesan For The Slow Cooker

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