Rating: 4.5 stars
91 Ratings
  • 5 star values: 62
  • 4 star values: 18
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 4

Eggplant Parmesan recipe for the slow cooker, made in layers with marinara sauce and cheese.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.

Nutrition Facts

401 calories; protein 23g; carbohydrates 38.6g; fat 18.3g; cholesterol 89.5mg; sodium 1870.3mg. Full Nutrition
Advertisement