Eggplant Parmesan For the Slow Cooker

Eggplant Parmesan For the Slow Cooker

23 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    5 h
  • Ready In

    5 h 30 m
jboettcher2
Recipe by  jboettcher2

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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.

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Reviews (23)

Rate This Recipe
CNM CATERING
30

CNM CATERING

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 great with everything else I was making! I will make it again. Glad I could be the 1st review! Thanks jboettcher2!

Candice Fillingim
26

Candice Fillingim

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 tell, and it was much healthier sans the oil. I just cut my eggplant into slices, sprayed the crockpot with PAM (which I did after every layer of eggplant to make the breadcrumbs stick without using fat) and started layering. I baked on HIGH 3 hours (since my eggplant went in totally raw), and it was done just right. I will use this recipe again, for sure!

Dolly Bellagamba
15

Dolly Bellagamba

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. All my friends want this recipe. It is a huge hit ! Will most cook this one again.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 345 cal
  • 17%
  • Fat
  • 17.9 g
  • 27%
  • Carbs
  • 25.3 g
  • 8%
  • Protein
  • 20.7 g
  • 41%
  • Cholesterol
  • 96 mg
  • 32%
  • Sodium
  • 1866 mg
  • 75%

Based on a 2,000 calorie diet

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Crunchy Eggplant Parmesan

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Eggplant and Zucchini Parmesan In the Slow Cooker