“Eggplant Parmesan recipe for the slow cooker, made in layers with marinara sauce and cheese.” - by jboettcher2
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
- 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
Amount Per Serving (8 total)
- Calories
- 345 cal
- 17%
- Fat
- 17.9 g
- 27%
- Carbs
- 25.3 g
- 8%
Based on a 2,000 calorie diet
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Reviews (14)
Rate This Recipe
"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..." See more with everything else I was making! I will make it again. Glad I could be the 1st review! Thanks jboettcher2!"
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..." See more friends want this recipe. It is a huge hit ! Will most cook this one again."
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