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Eggplant Parmesan For the Slow Cooker

4

330 min

Eggplant Parmesan For the Slow Cooker

Eggplant Parmesan For the Slow Cooker Photo 1

Category

Egg appetizer

Time

330 min

Serving

8 persons

Calories

401

Rating

4.00★ (94)

Cuisine

Author: Victoria Buriak
Eggplant Parmesan recipe for the slow cooker, made in layers with marinara sauce and cheese.

Ingredients

  • eggplant, peeled and: 4 piece (cut into 1/2 inch slices)
  • salt: 1 Tbsp (or as needed)
  • extra-virgin olive oil: 1 cup (or as needed)
  • eggs: 2 piece
  • water: 0.33333 cup
  • all-purpose flour: 3 Tbsp
  • seasoned bread crumbs: 0.33333 cup
  • Parmesan cheese: 0.5 cup (grated)
  • prepared marinara sauce: 1 jar (32 ounce jar)
  • mozzarella cheese: 1 pack (16 ounce pack, sliced)

Metric Conversion

Stages of cooking

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  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.
    Eggplant Parmesan For the Slow Cooker Photo 2
  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.
    Eggplant Parmesan For the Slow Cooker Photo 3
  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.
    Eggplant Parmesan For the Slow Cooker Photo 4
  4. Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.
    Eggplant Parmesan For the Slow Cooker Photo 5

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