Savor the taste of our Slow-Cooker Eggplant. With panko-seasoned coating, KRAFT Parmesan and Mozzarella Cheeses, Slow-Cooker Eggplant is worth waiting for.
What You Need
Original recipe yields 8 servings
1/3 cup club soda
3 Tbsp. flour
2 Tbsp. olive oil, divided
4 eggplants (5 lb.), ends trimmed, peeled and cut into 1/2-inch-thick slices
1 pkt. SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix
1/3 cup KRAFT Grated Parmesan Cheese
1 jar (24 oz.) CLASSICO Spicy Red Pepper Pasta Sauce
1 can (8 oz.) Italian-style tomato sauce
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
Beat eggs, club soda and flour in pie plate until blended.
Heat 1 Tbsp. oil in large skillet on medium heat. Dip eggplant, 1 slice at a time, into egg mixture, turning to evenly coat both sides of each slice with egg mixture. Add to skillet in batches; cook 3 to 4 min. on each side or until golden brown on both sides, adding remaining oil as needed. Remove from skillet; cover to keep warm.
Combine coating mix and Parmesan. Mix pasta sauce and tomato sauce until blended. Place 1/4 of the eggplant in slow cooker sprayed with cooking spray; top with layers of 1/4 each of the coating mixture, pasta sauce mixture and mozzarella. Repeat layers 3 times. Cover with lid.
Cook on LOW 4 to 5 hours.
For best results, cook this recipe on LOW as directed in recipe, and not on the HIGH heat setting.
Serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.