Easy Eggplant Parmagiana is rated
based on 10 votes.
Slow Cooker Size
This is a hearty and delicious meat-free meal, and it’s easy to make, too. Serve with a green salad and garlic bread. Serve with an Italian Sangiovese or Pinot Noir.
extra virgin olive oil
medium to large
⅓ cupseasoned bread crumbs
˝ cupParmesan cheese
2 lb (900g)
jar or can of
1 lb (500g)mozzarella cheese
Cut eggplant into ˝"slices, place in a bowl in layers,
sprinkling each layer with salt. Let stand for half an hour, then
dry on paper towels.
Mix egg, water, and flour. Dip eggplant slices in batter and
sauté in hot olive oil in skillet.
Mix bread crumbs and parmesan cheese.
In slow cooker, layer approximately one-fourth of the eggplant
slices, one-fourth of crumbs, one-fourth of the marinara sauce, and
one-fourth of the mozzarella cheese. Repeat until you’ve made four
layers of each.