Eggplant Parmesan For the Slow Cooker
Featured in Allrecipes Magazine

Eggplant Parmesan For the Slow Cooker

34
jboettcher2 11

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

Ingredients

5 h 30 m {{adjustedServings}} servings 401 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 1870 mg
  • 75%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

34
  1. 45 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Easy and delish! I skipped over the first steps, and just went straight for the layering. I'm sure skipping over the whole frying process might have killed some of the flavor, but I couldn't tel...

I made this last night for a get together. I used fresh white eggplant from my garden and used homemade sauce. We used it for eggplant parm sandwiches!It was nice and easy to make and turned out...

My husband is italian and he loved it. Said it was one of the best eggplant parmesan's he has eaten. I did not have any marinara sauce, so I used a thick spagetti sauce. Still tasted wonderful. ...