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–+ servings

Slow Cooker Eggplant Parmesan

Make a big batch of eggplant Parmesan in your slow cooker, and dinner will be waiting when you get home. No need to heat up your kitchen with a hot oven.
Print Recipe
Prep Time 30 minutes
Cook Time 4 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian Inspired
Calories: 401
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 4 eggplant, peeled and cut into 1/2-inch slices
  • 1 tablespoon salt, or as needed
  • 1 cup extra-virgin olive oil, or as needed
  • 2 eggs
  • 0.33333334326744 cup water
  • 3 tablespoons all-purpose flour
  • 0.5 cup grated Parmesan cheese
  • 0.33333334326744 cup seasoned bread crumbs
  • 1 32 ounce jar prepared marinara sauce
  • 1 16 ounce package mozzarella cheese, sliced

Method
 

  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.

Nutrition

Calories: 401kcalCarbohydrates: 39gProtein: 23gFat: 18gSaturated Fat: 8gCholesterol: 90mgSodium: 1870mgFiber: 13gSugar: 17g

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