Name: Eggplant Parmesan For the Slow Cooker
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Eggplant, peeled and cut into 1/2-inch slices - 4; Salt, or as needed - 1 tablespoon; Extra-virgin olive oil, or as needed - 1 cup; Eggs - 2; Water - ⅓ cup; All-purpose flour - 3 tablespoons; Seasoned bread crumbs - ⅓ cup; Grated Parmesan cheese - ½ cup; Prepared marinara sauce - 1 (32 ounce) jar; Mozzarella cheese, sliced - 1 (16 ounce) package

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Eggplant Parmesan For the Slow Cooker

1. Eggplant, peeled and cut into 1/2-inch slices - 4

2. Salt, or as needed - 1 tablespoon

3. Extra-virgin olive oil, or as needed - 1 cup

4. Eggs - 2

5. Water - ⅓ cup

6. All-purpose flour - 3 tablespoons

7. Seasoned bread crumbs - ⅓ cup

8. Grated Parmesan cheese - ½ cup

9. Prepared marinara sauce - 1 (32 ounce) jar

10. Mozzarella cheese, sliced - 1 (16 ounce) package

How to cook deliciously - Eggplant Parmesan For the Slow Cooker

1. Stage

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. Stage

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. Stage

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. Stage

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