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Featured Vegetable Recipe:Easy Eggplant Parmagiana

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Easy Eggplant Parmagiana

Easy Eggplant Parmagiana

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Easy Eggplant Parmagiana is rated / 5 based on votes.

Print Recipe
Preparation time: 20 minutes
Slow Cooker Size 3.5L+
Serves: 6
Cooking time: 5 hours LOW

This is a hearty and delicious meat-free meal, and it’s easy to make, too. Serve with a green salad and garlic bread. Serve with an Italian Sangiovese or Pinot Noir.


  • Extra virgin olive oil
  • 4 medium to large eggplant, peeled
  • 2 eggs
  • ⅓ cup water
  • 3 tablespoon flour
  • 1/3 cup seasoned bread crumbs
  • ˝ cup Parmesan cheese
  • 900g (2lb) jar or can of marinara sauce
  • 450g (1lb) mozzarella cheese, sliced


  1. Cut eggplant into ˝"slices, place in a bowl in layers, sprinkling each layer with salt. Let stand for half an hour, then dry on paper towels.
  2. Mix egg, water, and flour. Dip eggplant slices in batter and sauté in hot olive oil in skillet.
  3. Mix bread crumbs and parmesan cheese.
  4. In slow cooker, layer approximately one-fourth of the eggplant slices, one-fourth of crumbs, one-fourth of the marinara sauce, and one-fourth of the mozzarella cheese. Repeat until you’ve made four layers of each.
  5. Cover and cook on Low setting for 5 hours.

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