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.
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|Serving Size: 1 recipe (3846g)|
|Recipe Makes: 4|
|Calories from Fat: 1730 (47%)|
|Amt Per Serving||% DV|
|Total Fat 192.2g||256 %|
|Saturated Fat 81g||405 %|
|Monounsaturated Fat 69.2g|
|Polyunsanturated Fat 25g|
|Cholesterol 2467.4mg||759 %|
|Sodium 8336.6mg||287 %|
|Potassium 8235.4mg||217 %|
|Total Carbohydrate 281.3g||83 %|
|Dietary Fiber 87.3g||349 %|
|Sugars, other 194g|
|Protein 232.4g||332 %|
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Calories per serving: 3719
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