Breakfast
Slow Cooker Eggplant Parmesan
No need to dine out at a fancy Italian spot…impress your favorite vegetarian with this flavorful Slow Cooker Eggplant Parmesan tonight!
Written byJenn Bare
Method
Step by step
- 01
Arrange slices of eggplant on paper towels, sprinkle with sea salt, and allow to drain for 30 mins.
- 02
Rinse and pat eggplant slices dry.
- 03
In a separate bowl, mix seasoned bread crumbs with Parmesan cheese, set aside. Whisk eggs, water and flour together until smooth.
- 04
Heat oil in a large skillet over medium high heat.
- 05
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.)
- 06
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
- 07
Cover and crock on LOW 4-5 hours.
Tagged
Originally published on getcrocked.com.
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About the author
Jenn Bare
Founder of GetCrocked and lifelong slow-cooker devotee. Jenn writes every recipe here with one goal: get families back around the table without the weeknight scramble.
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