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Crockpot Eggplant Parmigiana

Submitted by: Mary on 09/20/2004
4650 views
2.94 avg rating
195 votes
 
 
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Ingredients

4 Large Eggplant
2 Eggs
1/3 C Water
3 T Almond flour
1/3 C Low carb bread crumbs(make yourself, add dried basil/oregano to crumbs)

1/2 C Parmesan cheese
1 Jar Low carb marinara sauce
1 lb Mozzarella cheese, sliced
Extra virgin Olive oil

Directions

Pare eggplant and cut in 1/2 inch slices; place in bowl in layers and sprinkle each layer with salt and let stand 30 minutes to drain excess water; dry on paper towels.



Mix egg with water and almond flour. Dip eggplant slices in mixture, drain slightly. Saute a few slices at a time quickly in hot olive oil.



Combine seasoned bread crumbs with the Parmesan cheese. In crockpot, layer one-fourth of the eggplant, top with one-fourth of the crumbs, one-fourth of the marinara sauce and one-fourth of the mozzarella cheese. Repeat three times to make four layers of eggplant, crumbs, sauce and mozzarella cheese. Cover and cook on low 4-5 hours.

Servings

6

Calories

9

Time to prepare

20 minutes

Difficulty

Easy
 

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