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Eggplant Parmesan For the Slow Cooker

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.366
Energy (kCal)433.2
Carbohydrates (g)42.6328
Total fats (g)13.418
  • Cuisine

    European >> Italian >> Italian

  • Dietary Style

  • Preparation Time

    Cooking Time - 300 minutes, Preparation Time - 30 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 4 peeled cut - - - -
    salt 1 tablespoon - - - -
    extra virgin olive oil 1 cup - - - -
    egg 2 143.0 0.72 12.56 9.51
    water 1/3 cup 0.0 0.0 0.0 0.0
    purpose flour 3 tablespoons - - - -
    bread crumb 1/3 cup seasoned 142.2 25.9128 4.806 1.9080000000000001
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    marinara sauce 1 jar - - - -
    mozzarella cheese 1 package sliced - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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