Try this VEGGIE PARMESAN SLOWCOOKER recipe, or contribute your own.
Suggest a better descriptionSPRINKLE eggplant on both sides with salt, place on paper towels, let stand 20 min. Rinse, blot dry. Mist inside of slowcooker with cooking spray. Spread 1/4 cup marinara over bottom. DIP eggplant in egg, then coat with breadcrumbs. Arrange a layer of eggplant over sauce. Top with 1/4 cup sauce, sprinkle with 1/2 cup mozzarella. Repeat layers until 4 layers are done. Cover, cook on low until eggplant is soft and cheese has melted 6 hours. Spoon onto plates.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (360g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 521 | ||
Calories from Fat: 171 (33%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 19g | 25 % | |
Saturated Fat 9.5g | 48 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 143.1mg | 44 % | |
Sodium 1706.4mg | 59 % | |
Potassium 742.9mg | 20 % | |
Total Carbohydrate 56.7g | 17 % | |
Dietary Fiber 9.3g | 37 % | |
Sugars, other 47.4g | ||
Protein 31.5g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 521
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.