• 4 eggplant, peeled sliced into ½” rounds
  • 1 T. sea salt
  • 1 c. olive oil
  • 2 eggs
  • 1/3 c. water
  • ¼ c. flour, seasoned with salt and pepper, and Italian seasoning
  • 1/3 c. Italian bread crumbs
  • 1/2 c. Parmesan cheese, grated
  • 32 oz. jar Marinara Sauce
  • 16 oz. mozzarella cheese slices

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No need to dine out at a fancy Italian spot…impress your favorite vegetarian with this flavorful Slow Cooker Eggplant Parmesan tonight!

  1. Arrange slices of eggplant on paper towels, sprinkle with sea salt, and allow to drain for 30 mins.
  2. Rinse and pat eggplant slices dry.
  3. In a separate bowl, mix seasoned bread crumbs with Parmesan cheese, set aside.
  4. Whisk eggs, water and flour together until smooth.
  5. Heat oil in a large skillet over medium high heat.
  6. Dredge eggplant slices in egg mixture, and fry until each piece is browned. (NOTE: If your skillet is large enough do three to four slices at a time.)
  7. Place 1/4 of the eggplant slices into slow cooker and top with 1/4 of the bread crumbs mixture, 1/4 of the marinara sauce and 1/4 of the mozzarella cheese. Repeat layers until finished
  8. Cover and crock on LOW 4-5 hours.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Slow Cooker Eggplant Parm

 

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