Photo: Joseph Gonzalez
Eggplant Parmesan For the Slow Cooker
10 ingredients
30 min + 5 hr
8 servings
openrecipes
"Eggplant Parmesan recipe for the slow cooker, made in layers with marinara sauce and cheese."
Estimated Nutrition (whole recipe, rough)
904
Calories
38g
Protein
34g
Fat
111g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes