Slow Cooker Eggplant Parmesan

WENDI POLISI(1)
Lydia D.: "Much easier way to enjoy eggplant parmesan! I did…" Read More
9Ingredients
8Hours
270Calories

Ingredients

US|METRIC
  • 4 pounds eggplant
  • 1 tablespoon salt
  • 3 large eggs
  • 1/4 cup milk (choice)
  • 1 1/2 cups gluten-free breadcrumbs
  • 3 ounces Parmesan cheese (or vegan Parmesan)
  • 2 teaspoons italian seasoning
  • 4 cups marinara sauce
  • 16 ounces mozzarella cheese (sliced or shredded Daiya)
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    NutritionView More

    270Calories
    Sodium55% DV1320mg
    Fat22% DV14g
    Protein31% DV16g
    Carbs8% DV23g
    Fiber28% DV7g
    Calories270Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol90mg30%
    Sodium1320mg55%
    Potassium680mg19%
    Protein16g31%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate23g8%
    Dietary Fiber7g28%
    Sugars12g24%
    Vitamin A20%
    Vitamin C8%
    Calcium35%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Lydia D. 4 years ago
    Much easier way to enjoy eggplant parmesan! I didn't measure much...I found one medium eggplant, one jar of pasta sauce, and about 1 small block of mozzarella cheese to be just the right amount. I also skipped the milk and used regular (non-gluten-free) breadcrumbs. I also found mine cooked perfectly on low after only 4-5 hours. Wonderful!

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