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Eggplant Parmesan For the Slow Cooker

Eggplant Parmesan For the Slow Cooker Recipe

  • 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
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 345
Total Fat 17.9g
Saturated Fat 8.2g
Cholesterol 96mg
Sodium 1866mg
Total Carbohydrate 25.3g
Dietary Fiber 4.6g
Sugars 11.9g
Protein 20.7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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