Description
Eggplant Parmesan recipe for the slow cooker, made in layers with marinara sauce and cheese.
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
- ⅓ cup water
- 3 tablespoons all-purpose flour
- ⅓ cup seasoned bread crumbs
- ½ cup grated Parmesan cheese
- 1 (32 ounce) jar prepared marinara sauce
- 1 (16 ounce) package mozzarella cheese, sliced
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 5 hrs
Total Time: 5 hrs 30 mins
Servings: 8