Slow Cooker Eggplant Parmesan

Follow our step-by-step guide on how to make Slow Cooker Eggplant Parmesan.

1. Step 1

   Begin by preparing the eggplant: in a spacious bowl, layer the slices and generously sprinkle salt over each layer.

2. Step 2

   Let the eggplant rest for 30 minutes to draw out excess moisture.

3. Step 3

   Afterward, rinse the slices under cold water and gently pat them dry with paper towels.

4. Step 4

   Next, heat a generous amount of olive oil in a large skillet over medium heat.

5. Step 5

   In a separate bowl, whisk together eggs, water, and flour until the mixture is smooth and well combined.

6. Step 6

   Dip each eggplant slice into the batter, then carefully fry them in the hot oil, working in small batches of two to three slices at a time, until they achieve a beautiful golden brown color.

7. Step 7

   Once fried, transfer the slices to a plate lined with paper towels to absorb any excess oil.

8. Step 8

   In a small bowl, mix seasoned bread crumbs with grated Parmesan cheese until evenly blended.

9. Step 9

   Now, it’s time to assemble your dish in the slow cooker: start with a layer of one-quarter of the fried eggplant slices, followed by one-quarter of the bread crumb mixture, then one-quarter of the marinara sauce, and finish with one-quarter of the mozzarella cheese.

10. Step 10

    Repeat this layering process three more times, ensuring the final layer is topped with mozzarella.

11. Step 11

    Cover the slow cooker and let it work its magic on Low for 4 to 5 hours, allowing the eggplant to become tender and the flavors to meld into a delicious harmony.

12. Step 12

    Enjoy the delightful aroma that fills your kitchen as this comforting dish cooks!.