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
- 1/3 cup water
- 3 tablespoons all-purpose flour
- 1/3 cup seasoned bread crumbs
- ½ cup grated Parmesan cheese
- 1 (32 ounce) jar prepared marinara sauce
- 1 (16 ounce) package mozzarella cheese, sliced
Directions
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 401 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat8g | 42% |
Cholesterol90mg | 30% |
Sodium1870mg | 81% |
Total Carbohydrate39g | 14% |
Dietary Fiber13g | 45% |
Total Sugars17g | |
Protein23g | |
Vitamin C8mg | 42% |
Calcium566mg | 44% |
Iron2mg | 13% |
Potassium1070mg | 23% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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