Eggplant Parmesan For the Slow Cooker

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

Step: 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.

Step: 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.

Step: 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.

Step: 4

Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.

Per Serving: 401 calories; protein 23g; carbohydrates 38.6g; fat 18.3g; cholesterol 89.5mg; sodium 1870.3mg.

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Bought the right cooking tools is just as one most required as having the correct ingredients . This includes all of from pots, pans, bowls and utensils to those essential items that are sometimes to forget, such as parchment paper and foil. goods like squeeze bottles for adding the perfect drizzle or decoration to your dish and long tweezers to range smaller and thinner foods are a likely for any home chef.