Photo: Joseph Gonzalez
Eggplant and Zucchini Parmesan In the Slow Cooker
10 ingredients
25 min + 6 hr 10 min
6 servings
openrecipes
"This is a spin-off recipe for a traditional eggplant Parmesan. I improvised by adding zucchini and cooking it in the slow cooker. Tasty!"
Estimated Nutrition (whole recipe, rough)
1011
Calories
44g
Protein
43g
Fat
110g
Carbs
Counts 8 of 10 ingredients — the other 2 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 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Water | not in our table | 0 |
| Sauce | 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
- 2 eggs
- 1 tablespoon water
- 2 cups Italian-seasoned bread crumbs
- 1 large eggplant, sliced into 3/4-inch-thick rounds
- 1 large zucchini, sliced into 3/4-inch-thick rounds
- 1 quart canola oil for frying
- 2 (14 ounce) jars spaghetti sauce
- 1 (8 ounce) package shredded mozzarella cheese
- 1 (8 ounce) package shredded Parmesan-Romano cheese blend
- 1 tablespoon grated Parmesan cheese, or to taste
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