This eggplant Parmesan recipe for the slow cooker features layers of marinara sauce and cheese
Prep Time
5 hrs 30 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
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 together eggs
water
and flour in a medium bowl until batter is smooth. Dip eggplant slices in batter and fry in hot oil until golden brown
working in batches of 2 to 3 slices at a time. Drain on a paper towel-lined plate.
Mix together seasoned bread crumbs and Parmesan cheese in a small bowl until well combined. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the bread crumb mixture
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