extra virgin olive oil
4 medium to large eggplant peeled
⅓ cup water
3 tablespoons flour
⅓ cup seasoned bread crumbs
½ cup Parmesan cheese
2 lb (900g) jar or can of marinara sauce
1 lb (500g) mozzarella cheese sliced
Cut eggplant into ½”slices, place in a bowl in layers, sprinkling each layer with salt. Let stand for half an hour, then dry on paper towels.
Mix egg, water, and flour. Dip eggplant slices in batter and sauté in hot olive oil in skillet.
Mix bread crumbs and parmesan cheese.
In slow cooker, layer approximately one-fourth of the eggplant slices, one-fourth of crumbs, one-fourth of the marinara sauce, and one-fourth of the mozzarella cheese. Repeat until you’ve made four layers of each.
Cover and cook on Low setting for 5 hours.