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VitaClay Eggplant Parmesan in Less than One Hour!

April 24, 2017

VitaClay Eggplant Parmesan in Less than One Hour!

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Suitable for VitaClay Models: VS7600, VF7700, VM7900

Are you looking for an amazing meal to prepare? Eggplant Parmesan knows no nutritional boundaries; it stretches them all! And the good news is that, you can prepare this American-Italian dish within 2 hours using the VitaClay slow cooker. Apply the steps below for a nutritious, low caloric treat!


  • 2 eggs
  • 4-8 eggplant (depending on size), peeled, cut into ½ inch slices
  • 1 T salt
  • 1/3 c water
  • 1/3 c seasoned bread crumbs
  • 3 T all-purpose flour
  • ½ c grated Parmesan cheese
  • 32 oz. marinara sauce
  • 16 oz. mozzarella cheese, sliced
  1. Put sliced eggplants in a large bowl in layers and sprinkle each layer with salt.
  2. Let the eggplants stand for 30 minutes, then drain and rinse and pat dry.
  3. Heat coconut oil over medium heat in a large skillet.
  4. Whisk eggs with water and flour until smooth.
  5. Transfer the eggplant slices in batches of 2-3 from the bowl and dip in batter and put in the heated skillet, fry in the oil until browned.
  6. Mix seasoned bread crumbs with Parmesan cheese in a separate bowl.
  7. Place ¼ of the eggplant slices into your Vitaclay slow-cooker and top with ¼ of bread crumbs, ¼ of marinara sauce and ¼ of mozzarella cheese. Repeat the process three times to form 4 layers and cover.
  8. Close, seal and cook on "soup" or "low" for 30 minutes, or until tender.

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