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Eggplant Parmesan For the Slow Cooker
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Prep Time:
30 minutes
Cook Time:
300 minutes
Total Time:
330 minutes
Prepare a delicious slow cooker eggplant Parmesan for a convenient and satisfying meal ready when you return home, avoiding oven heat.
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
  • 0.33333334326744 cup water
  • 3 tablespoons all-purpose flour
  • 0.33333334326744 cup seasoned bread crumbs
  • 1 (32 ounce) jar prepared marinara sauce
  • 1 (16 ounce) package mozzarella cheese, sliced
Instructions:
  • Layer the eggplant slices in a large bowl, seasoning each layer with salt. Allow them to sit for 30 minutes to release excess moisture. Rinse the slices and pat dry with paper towels.
  • In a large skillet over medium heat, warm olive oil. Combine water, flour, and eggs, whisking until smooth. Dip eggplant slices in batter and fry in the hot oil until golden brown, frying 2 to 3 slices at a time in batches.
  • Combine seasoned bread crumbs and Parmesan cheese for a flavorful coating. Layer 1/4 of the eggplant slices in the slow cooker, topping each layer with 1/4 of the bread crumb mixture, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat these delicious layers three more times.
  • Slow cook until the dish is tender and flavors have melded, about 4 to 5 hours.

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