It's been so long since I've done a recipe post it seems. Ever since I got pregnant this time around, cooking has definitely been on the back burner. I know longer browse my favorite cook books and pick new recipes to try each week. It's more like last minute preparations or take out around our house lately. Anyway, I did test this recipe a few weeks ago for a little party we were having and it got some rave reviews. A lot of you showed interest in it on Instagram too!!
I will preface it by saying this is not your super easy, throw a bunch of ingredients in the crock pot and be done meal. The prep is what takes a bit of time. It is delicious and worth it, but I just wanted to warn you of that :) I also made a double batch so it took a bit longer because of that too!
4 eggplant, peeled and cut into 1/2-inch
1 tablespoon salt, or as needed
1 cup extra-virgin olive oil, or as needed
1/3 cup water
3 tablespoons all-purpose flour
1/3 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 (32 ounce) jar prepared marinara
1 (16 ounce) package mozzarella cheese, sliced
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. 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.
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.
4. Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.
I actually just realized that my last Taste of Tuesday recipe was actually Crockpot Chicken Parmesan. That was delicious too :)