Eggplant Parmesan For the Slow Cooker

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 baking in an oven.

• Preparation Time: 30 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 30 mins
• Calories: 401 Calories

Ingredients

• 2 eggs
• ⅓ cup water
• 3 tablespoons all-purpose flour
• ½ cup grated Parmesan cheese
• 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
• ⅓ cup seasoned bread crumbs
• 1 (32 ounce) jar prepared marinara sauce
• 1 (16 ounce) package mozzarella cheese, sliced

Recipe Instructions

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.