Eggplant "Parmesean" in Crockpot

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 210.3
  • Total Fat: 13.4 g
  • Cholesterol: 5.7 mg
  • Sodium: 676.0 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 4.5 g
  • Protein: 4.3 g

View full nutritional breakdown of Eggplant "Parmesean" in Crockpot calories by ingredient
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This is a crockpot recipe for eggplant parmesean (only made with feta cheese). This is a crockpot recipe for eggplant parmesean (only made with feta cheese).
Number of Servings: 6


    1 eggplant, sliced but not peeled
    1 jar of your favorite marinara sauce
    1/4 cup olive oil
    1/4 cup bread crumbs
    2 tsp. italian seasoning
    1/2 tsp. kosher salt
    1/4 tsp. ground black pepper
    1/2 brick feta, crumbled


Slice eggplant, but do not peel. Coat the slices in olive oil and dredge in the bread crumbs. Pour half the marinara sauce in the bottom of the crockpot. Stagger the slices of eggplant then pour the rest of the sauce over the eggplant, crumble feta on top. Cook on low for 4-6 hours. Serve with pasta.

Serving Size: 1 slice

Number of Servings: 6

Recipe submitted by SparkPeople user LYANCEY_0810.

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