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Featured Vegetable Recipe:Easy Eggplant Parmagiana


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Posted 2028 days ago
This looks like about the best thing I have yet to taste! YUMMM!!!!!! I am a real mac and cheese lover, and never tguhhot I'd like it with added ingredients, but thisss..I must HAVE THISS! All my favourite flavours of delish English Breakfast, right in my macaroni and cheese!!! Moove ohhver, Gabriel, {my dear one who fancies himself the cook of the family}! HAHAAA

Slow Cooker Recipes > Vegetable Recipes

Slow Cooker Recipe

Easy Eggplant Parmagiana

Easy Eggplant Parmagiana

Easy Eggplant Parmagiana is rated 3.6 / 5 based on 10 votes.

Print Recipe
Preparation time:
Slow Cooker Size 3.5L+
Serves: 6
Cooking time:

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 egg
  • ⅓ cup water
  • 3 tablespoons flour
  • ⅓ cup seasoned bread crumbs
  • ˝ cup Parmesan cheese
  • 2 lb (900g) jar or can of marinara sauce
  • 1 lb (500g) mozzarella cheese sliced


  • 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.
  • Mix egg, water, and flour. Dip eggplant slices in batter and sauté in hot olive oil in skillet.
  • Mix bread crumbs and parmesan cheese.
  • 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.
  • Cover and cook on Low setting for 5 hours.
  • Recipe End

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