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.

• Preparation Time: 30 mins
• Cooking Time: 4 hr 20 mins
• Total Time: 4 hr 50 mins
• Calories: 401 Calories

Ingredients

• 2 eggs
• 3 tablespoons all-purpose flour
• 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
• 1 (32 ounce) jar prepared marinara sauce
• 1 (16 ounce) package mozzarella cheese, sliced
• 0.33333334326744 cup water
• 0.5 cup grated Parmesan cheese
• 0.33333334326744 cup seasoned bread crumbs

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

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

Step 3

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.

Step 4

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.