Crockpot Eggplant Parmesan

2 reviews, 5 star(s). 100% would make again

Ready in 45 minutes

This is delicious over pasta.


4 medium eggplant; (or large) peeled
2 Eggs
1/3 cup Water
3 tablespoons Flour
1/3 cup Seasoned bread crumbs
1/2 cup Parmesan cheese
32 ounces marinara sauce
16 ounces Mozzarella cheese; sliced
olive oil

Original recipe makes 0



Cut eggplant in 1/2-inch slices; place in bowl in layers, sprinkling each layer with salt. Let stand 30 minutes to drain excess moisture; dry on paper towels. Mix egg with 1/3 cup water and flour. Dip eggplant slices in batter, letting excess drip off. saute eggplant, a few slices at a time, quickly in hot olive oil in a skillet. Combine seasoned bread crumbs with the Parmesan cheese. In crockpot, layer one-fourth of the eggplant, top with 1/4 of the crumbs, 1/4 of the marinara sauce and 1/4 of the Mozzarella cheese. Repeat to make four layers of eggplant, crumbs, sauce and mozzarella cheese. Cover and cook on LOW for 4 to 5 hours.

Verified by stevemur
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Calories Per Serving: 3719 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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My family and I loved this!
kmserpas 3y ago

[I posted this recipe.]
janelope 7y ago

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