Slow Cooker Eggplant Parmesan
This eggplant Parmesan recipe for the slow cooker features layers of marinara sauce and cheese.
Ingredients
- 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 large eggs
- ⅓ cup water
- 3 tablespoons all-purpose flour
- ½ cup grated parmesan cheese
- ⅓ cup seasoned bread crumbs
- 1 (32 ounce) jar prepared marinara sauce
- 1 (16 ounce) package mozzarella cheese, sliced