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    You are in: Home / Recipes / Eggplant (Aubergine) Parmigiana Recipe
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    Eggplant (Aubergine) Parmigiana

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 45 mins

    45 mins

    5 hrs

    Dragoness's Note:

    I really enjoy a good eggplant parmigiana. This one is good and relatively easy since it is finished in the crockpot.

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    Units: US | Metric


    1. 1
      Peel eggplant and cut into 1/2" slices; place in a colander in layers, sprinkling each layer with salt, and let stand for 30 minute.
    2. 2
      to drain excess water.
    3. 3
      Dry on paper towels.
    4. 4
      Rinse first if you feel there is too much salt remaining.
    5. 5
      Then you will really have to dry the slices well.
    6. 6
      Mix egg with water and flour.
    7. 7
      Dip eggplant slices in mixture.
    8. 8
      Saute a few slices at a time quickly in hot olive oil.
    9. 9
      You just want to seal and slightly colour the eggplant.
    10. 10
      Combine seasoned breadcrumbs with the Parmesan cheese.
    11. 11
      In crockpot, layer 1/4 of the eggplant, top with 1/4 of the crumbs, 1/4 of the marinara sauce and 1/4 of the mozzarella.
    12. 12
      Repeat three times to make four layers.
    13. 13
      Cover and cook on low 4 to 5 hours.

    Ratings & Reviews:

    • on July 19, 2008


      I loved being able to make Eggplant Parmesan in my crockpot instead of the oven on a hot day. Since there were just two of us eating, I cut the recipe in half and it still made four large servings. I used 2 large eggplants, a 26 oz. jar of marinara sauce and half of everything else. I grated fresh parmesan and added some crushed red pepper flakes to the sauce for extra flavor. I served it over whole wheat penne pasta. It was delicious!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 16, 2007


      I made this a few months ago and forgot to review it! No one else in my family had a chance to try this, because I CONSUMED IT UTTERLY! How delicious! Make sure you use a decent quality mozzarella and marinara sauce for best results. YUM!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Eggplant (Aubergine) Parmigiana

    Serving Size: 1 (479 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 522.5
    Calories from Fat 229
    Total Fat 25.5 g
    Saturated Fat 12.6 g
    Cholesterol 137.6 mg
    Sodium 1451.0 mg
    Total Carbohydrate 46.9 g
    Dietary Fiber 13.4 g
    Sugars 22.9 g
    Protein 29.9 g

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