MEATBALL SUBS IN CROCKPOT RECIPES

EGGPLANT PARMESAN FOR THE SLOW COOKER - ALLRECIPES

Eggplant Parmesan For the Slow Cooker - Allrecipes image

Eggplant Parmesan recipe for the slow cooker, made in layers with marinara sauce and cheese.

Provided by jboettcher2

Categories Italian Recipes

Total Time 5 hours 30 minutes

Prep Time 30 minutes

Cook Time 5 hours 0 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

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

Steps:

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

Nutrition Facts : Calories 400.9 calories, CarbohydrateContent 38.6 g, CholesterolContent 89.5 mg, FatContent 18.3 g, FiberContent 12.5 g, ProteinContent 23 g, SaturatedFatContent 8.3 g, SodiumContent 1870.3 mg, SugarContent 17.4 g

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Provided by Cassie Marshall

Number Of Ingredients 27

Ingredients

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