Slow Cooker Eggplant Parmesan

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
• 0.33 cups water
• 3 tablespoons all-purpose flour
• 0.5 cups grated Parmesan cheese
• 0.33 cups seasoned bread crumbs
• 1 jar prepared marinara sauce , 32 ounce
• 1 package mozzarella cheese , 16 ounce

Instructions

1. 1

   Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels.

2. 2

   Heat olive oil in a large skillet over medium heat. Whisk together eggs, water, and flour in a medium bowl until batter is smooth. Dip eggplant slices in batter and fry in hot oil until golden brown, working in batches of 2 to 3 slices at a time. Drain on a paper towel-lined plate.

3. 3

   Mix together Parmesan cheese and seasoned bread crumbs in a small bowl until well combined. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the bread crumb mixture, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat layers three more times.

4. 4

   Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.