Slow Cooker Eggplant Parm

• Vegetarian

• Produce

  • 3 Eggplants, large firm

• Refrigerated

  • 2 Eggs

• Condiments

  • 4 cups Marinara sauce

• Baking & Spices

  • 3 tbsp Flour

• Oils & Vinegars

  • 1 cup Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 cup Italian bread crumbs

• Dairy

  • 1 16 ounce block Mozzarella cheese
  • 1/2 cup Parmesan cheese, grated

• Liquids

  • 1/3 cup Water

Found on thegreenbacksgal.com

Ingredients

• 3 large, firm eggplants, peeled, sliced and prepped
• 1 cup extra virgin olive oil
• 2 eggs
• 1/3 cup water
• 3 tablespoons flour
• 1 cup Italian bread crumbs
• 4 cups marinara sauce
• 1 16 ounce block mozzarella cheese, sliced
• 1/2 cup grated Parmesan cheese

Directions

• In a shallow bowl, whisk together eggs, water and flour.
• In a large skillet, heat olive oil over medium heat.
• Carefully dip eggplant into egg mixture then add to the hot oil. Fry just until golden. Remove and allow to drain on paper towels.
• Place 2/3 cup of marinara sauce in bottom of slow cooker. Layer with 1/3 of eggplant slices. Sprinkle with 1/3 cup bread crumbs. Layer with 1/3 of the mozzarella slices. Repeat 2 more times, starting with another 2/3 cup marinara sauce. Pour the remaining sauce around the edges and over the top of the eggplant slices. Top with the Parmesan cheese.
• Cook on low for 3 to 4 hours.