Slow Cooker Maple Citrus Sweet Potatoes
Slow Cooker Sausage & White Cheddar Breakfast Casserole
Slow Cooker Triple Berry Crisp
Slow Cooker Coconut Rice Pudding with Fresh Mango
Slow Cooker Spicy Steak Fajitas
Slow Cooker Tequila Lime Chicken
Slow Cooker Citrus Beef & Veggie Stir-Fry
Slow Cooker Black Bean Turkey Chili
Slow Cooker Cran-Orange Porkloin
Slow Cooker Healthier Chicken Curry
**Slow Cooker Eggplant Parmesan

Slow Cooker Eggplant Parmesan

  • Cooking Time:

    4-5 hours
  • Servings:

    8

Ingredients

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


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

 

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

8
Leave a Reply

avatar
5 Comment threads
3 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
7 Comment authors
naomi chavezmaryanneKathyCrock Pot GirlTerri Recent comment authors
  Subscribe  
newest oldest most voted
Notify of
Judy
Guest
Judy

What is the 1 cup oil used for? There are no instruc­tions for pre­cook­ing egg­plant

Becky b
Guest
Becky b

Incred­i­ble recipe!

Terri
Guest
Terri

Where is the cor­rect­ed recipe?

Kathy
Guest
Kathy

You can bake egg­plant in oven. Bread, spray with cook­ing spray, bake at 350 20 mins each side or until ten­der. Then crock. No oil or grease

maryanne
Guest
maryanne

thanks Kathy for test­ing the no-fry ver­sion. Hope­ful­ly that cuts back on the fat. I will try it!!

naomi chavez
Guest

I col­lect your receipes,save them & share with friends.I haven’t been able to afford a crockpot,slow cooker,or any­thing like that.I live on my dis­abil­i­ty check,& that’s for bills,not to much left for any­thing else,not even food to cook in a crock pot,but when I share your receipes,all love them,so thanks.

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

Crockpot Books

Get Crocked: Fast & Easy Slow Cooker Recipes

Read More

Sign up for my Newsletter!

Get the best slow cook­er recipes, tips & tricks right to your inbox!
PLUS be the first to know about my give­aways and con­tests!

  • This field is for val­i­da­tion pur­pos­es and should be left unchanged.
Top
Share
Tweet
Pin
+1
0 Shares