This Quick and Healthy Eggplant Parmigiana is just as delicious as your traditional Fried Eggplant Parmigiana with half the calories.
No need to stand in front of the stove getting splattered with oil for this recipe.
Fill your Crockpot with the ingredients..set it and forget it for 3 ½ hours then get ready to eat your Quick and Healthy Eggplant Parmigiana.
Some Fast Facts about Eggplant:
- It is Rich in Fiber and Low in Calories
- Eggplant contains Anthocyanins which may protect heart health
- Eggplant contains nasunin which may help improve blood flow to the brain.
- Eggplant contains chlorogenic acid which is a powerful free radical.
- Anthocyanins and Chlorogenic Acid function as Antioxidants and anti inflammatory compounds which in even small quantities are believed to benefit overall human health.
Your Ingredient List:
- 2 Eggplants
- Salt
- 2 eggs
- Panko Bread Crumbs - Add Garlic and Italian Seasoning or just use Seasoned Panko
- Olive Oil Spray
- Tomato Sauce (I Used Raos Marinara from a jar)
- Mozzarella
Preparation Instructions:
1 - Peel and Slice your Eggplant into ⅓ inch thick rounds
2 - Place your sliced eggplant on paper towels and sprinkle with salt. Let sit for ½ hour.
3 - Beat the 2 eggs in a bowl.
4 - In a separate bowl place Panko Breadcrumb Mix
5 - Spray the bottom of your Crock Pot with Olive Oil
6 - Dip Eggplant in the egg wash and then dip in the breadcrumbs
7 - Spread some tomato sauce in the bottom of the Crock pot.
8 - Start your layering - add a layer of breaded eggplant then add another layer of sauce then add a layer a mozzarella.
9 - Repeat the layers 2 or 3 more times until you are out of eggplant.
10 - Cook on High for 3 ½ Hours
Quick and Healthy Eggplant Parmigiana in the Crock Pot
- Total Time: 03:40
- Yield: 8 servings 1x
- Diet: Low Calorie
Description
Crockpot Eggplant Parmigiana just as delicious as your traditional Fried Eggplant Parmigiana with half the calories.
Ingredients
- 2 Eggplants peeled and sliced
- A pinch of Salt
- 2 Eggs
- 2 cups of Seasoned Panko Breadcrumbs
- Olive Oil Spray
- 1 Jar of Tomato Sauce - I used Rao's Marinara
- 1 Package of Shredded Mozzarella
Instructions
- Peel and Slice your Eggplant into ⅓ inch thick rounds
- Place your sliced eggplant on paper towels and sprinkle with salt. Let sit for ½ hour.
- Beat the 2 eggs in a bowl.
- In a separate bowl place Panko Breadcrumb Mix
- Spray the bottom of your Crock Pot with Olive Oil
- Dip Eggplant in the egg wash and then dip in the breadcrumbs
- Spread some tomato sauce in the bottom of the Crock pot.
- Start your layering - add a layer of breaded eggplant then add another layer of sauce then add a layer a mozzarella.
- Repeat the layers 2 or 3 more times until you are out of eggplant.
- Cook on High for 3 ½ Hours
Notes
Nutritional information for this recipe is provided as a courtesy and is an estimate only. This information comes from an online calculator which attempts to provide accurate nutritional information. Varying factors such as product types and brands can change nutritional information in any given recipe. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe.
- Prep Time: 10 minutes
- Cook Time: 03:30
- Category: Dinner
- Method: Crockpot
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6.3 g
- Sodium: 401 mg
- Fat: 3.5 g
- Carbohydrates: 26.9 g
- Protein: 11 g
- Cholesterol: 49 mg
Keywords: Eggplant Parmigiana Crockpot
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Sherri Awad
Ready to try this!
admin
It's Delicious you will love it!
Karly
Yum!
admin
Oh yes!