Eggplant Parmesan For the Slow Cooker

Eggplant Parmesan recipe for the slow cooker, made in layers with marinara sauce and cheese.

Step: 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.

Step: 2

Heat olive oil in a large skillet over medium heat. Whisk eggs with water and flour until smooth. Dip eggplant slices in batter and fry in the hot oil until golden brown, working in batches of 2 to 3 slices at a time.

Step: 3

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

Step: 4

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

Per Serving: 401 calories; protein 23g; carbohydrates 38.6g; fat 18.3g; cholesterol 89.5mg; sodium 1870.3mg.

To much possesion yourself can lead to overeating , late-night snacking, and mindless eats and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and cravings , it is much necessary to include some easy foods (or what one may perceive as unnecessary ). Meaning , if we can be order the healthiest thing on the menu but come home and graze on chips, necessary we really will the junk food and should have just enjoyed it in the first place."

When it comes to eat on evening , overeating or eating too much of the bad item of food will make lead to trouble on sleeping. On the flip side, a meal that is not eating to much food than satiating not make leave you want more and resulting in reaching for an eat bad food late-night snack even closer to sleep .