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Slow Cooker Eggplant Parmesan Bake

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PREP TIME
30 min
COOKING TIME
300 min
TOTAL TIME
330 min
SERVINGS
8 servings
Dinner
Slow Cooker Eggplant Parmesan Bake
Ingredients
  • 4 eggplant, peeled and cut into 1/2-inch slices
  • 1 tablespoon salt, or as needed
  • 1 cup extra-virgin olive oil, or as needed
  • 2 eggs
  • 1/3 cup water
  • 3 tablespoons all-purpose flour
  • 1/3 cup seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 (32 ounce) jar prepared marinara sauce
  • 1 (16 ounce) package mozzarella cheese, sliced
Instructions
1
Layer eggplant slices in a large bowl, alternating between the slices and sprinkling each layer with salt. Allow it to sit for 30 minutes, allowing excess moisture to be absorbed. Rinse and pat dry the eggplant slices using paper towels.
2
Heat a generous amount of olive oil in a large skillet over medium heat. Combine eggs, water, and flour in a medium bowl and whisk until the mixture is smooth and free of lumps. Dip each eggplant slice into the batter, coating it evenly, before frying in hot oil until golden brown. Cook in batches of 2 to 3 slices at a time to prevent overcrowding.
3
Prepare the topping mixture by combining seasoned bread crumbs and Parmesan cheese in a small bowl. Mix until the ingredients are well incorporated. 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 this layering process three more times.
4
Cover the slow cooker and cook on Low for 4 to 5 hours, allowing the eggplant to become tender and the flavors to meld together.