A little prep work in the morning yields a delectable meatless dish of Slow-Cooker Eggplant Parmesan for dinner.

Recipe by MyRecipes April 2014

Gallery

Antonis Achilleos; Styling: Gerri Williams for James Reps

Recipe Summary

prep:
25 mins
stand:
20 mins
cook:
6 hrs
total:
6 hrs 45 mins
Yield:
Serves: 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle eggplant on both sides with salt, place on paper towels, and let stand for 20 minutes. Rinse; blot dry.

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  • Mist inside of slow cooker with cooking spray. Spread 1/4 cup marinara over bottom. Dip eggplant in egg, then coat with bread crumbs. Arrange a layer of eggplant over sauce. Top with 1/4 cup sauce; sprinkle with 1/2 cup mozzarella. Layer sauce, eggplant and cheese, ending with cheese (about 4 layers), filling cooker 2/3 full.

  • Cover and cook on low until eggplant is soft and cheese has melted, 4 to 6 hours. Spoon onto plates, sprinkle with basil and serve.

Nutrition Facts

345 calories; fat 14g; saturated fat 7g; protein 20g; carbohydrates 36g; fiber 8g; cholesterol 127mg; sodium 1188mg.