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Slow Cooker Eggplant Parmesan

Slow Cooker Eggplant Parmesan

Cost $15, save $25

Source: Recommended by CookPal

  • 270 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Vegetables

    • 🍆 2 medium eggplants, sliced

  • Seasoning

    • 🧂 1 tablespoon salt, or as needed

  • Oils

    • 1 cup extra-virgin olive oil, or as needed

  • Liquids

    • 💧 ⅓ cup water

  • Dairy Products

    • 🧀 ½ cup grated Parmesan cheese
    • 🧀 1 (16 ounce) package mozzarella cheese, sliced

  • Dry Ingredients

    • 3 tablespoons all-purpose flour
    • ⅓ cup seasoned bread crumbs

  • Sauces

    • 🍅 1 (32 ounce) jar prepared marinara sauce

  • Eggs

    • 🥚 2 large eggs

STEPS

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 together eggs, water, and flour in a medium bowl until batter is smooth. Dip eggplant slices in batter and fry in hot oil until golden brown, working in batches of 2 to 3 slices at a time. Drain on a paper towel-lined plate.

3

Mix together Parmesan cheese and seasoned bread crumbs in a small bowl until well combined. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the bread crumb mixture, 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.

NUTRIENTS

Per 1 serving

🔥

401

Calories

  • 23
    Protein
  • 39
    Carbs
  • 18
    Fats

💡 For a crispier texture, you can bake the eggplant slices after frying to remove excess oil.Use fresh mozzarella for extra creaminess and authentic flavor.Serve with a side of garlic bread or a simple green salad to complement the meal.For a lower-sodium version, use a low-sodium marinara sauce and reduce the salt added to the eggplants.