Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels.
Heat olive oil in a large skillet over medium heat. Whisk eggs with water and flour until smooth. Dip eggplant slices in batter and fry in the hot oil until golden brown, working in batches of 2 to 3 slices at a time.
Mix seasoned bread crumbs with Parmesan cheese in a bowl. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the crumbs, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat layers three more times.
Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	397.73 Kcal (1665 kJ)
Calories from fat	295.2 Kcal
		% Daily Value*
Total Fat	32.8g	50%
Cholesterol	47.18mg	16%
Sodium	1095.97mg	46%
Potassium	577.51mg	12%
Total Carbs	20.12g	7%
Sugars	9.77g	39%
Dietary Fiber	7.35g	29%
Protein	8.25g	17%
Vitamin C	4.8mg	8%
Iron	0.6mg	3%
Calcium	142.1mg	14%

Amount Per 100 g
Calories	131.34 Kcal (550 kJ)
Calories from fat	97.48 Kcal
		% Daily Value*
Total Fat	10.83g	50%
Cholesterol	15.58mg	16%
Sodium	361.92mg	46%
Potassium	190.71mg	12%
Total Carbs	6.64g	7%
Sugars	3.23g	39%
Dietary Fiber	2.43g	29%
Protein	2.72g	17%
Vitamin C	1.6mg	8%
Iron	0.2mg	3%
Calcium	46.9mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

9.9

Points
11

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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