Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, slow cooker eggplant parmesan. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Make a big batch of eggplant Parmesan in your slow cooker and dinner will be waiting when you get home. No need to heat up your kitchen baking in an oven. Eggplant Parmesan recipe for the slow cooker, made in layers with marinara sauce and cheese.
Slow Cooker Eggplant Parmesan is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Slow Cooker Eggplant Parmesan is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have slow cooker eggplant parmesan using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Slow Cooker Eggplant Parmesan:
- Prepare 2 Medium to Large Eggplants
- Make ready 5 Large Eggs
- Make ready 1/2 cup Milk
- Get 3 cups Breadcrumbs
- Prepare 1 cup Parmesan Cheese
- Take 2 tsp Ground Black Pepper
- Take 2 tsp Ground Oregano
- Take 1 tsp Ground Parsley
- Take 1 tsp Ground Basil
- Get 1 (29 oz) jar of No/Low Sodium Tomato Sauce
- Prepare 1 1/2 cups Mozzarella Cheese
I made this Eggplant Parmesan Recipe in my Slow Cooker. I was a little apprehensive about how it was going to turn out, but this is one of those Slow Cooker. Place in the bottom of slow cooker. Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta.
Instructions to make Slow Cooker Eggplant Parmesan:
- Peel eggplant and slice as thin as possible. Rinse the slices of Eggplant in a colander, then let sit for about 30 minutes. Rinse again and pat dry.
- Put a slow cooker liner in your slow cooker. This will help the clean-up immensely. You will thank me later.
- Pour a cup of the tomato sauce on the bottom of the slow cooker.
- Whisk the eggs and milk together in a bowl. Place a few of the slices of eggplant into the eggs. In another bowl, mix together the breadcrumbs, Parmesan cheese, and the seasonings together.
- Take the slices of eggplant in the egg mixture and then dip into the breadcrumb mixture. After you take the slices out of breadcrumbs, put on top of the sauce. Put about a third of the slices on the bottom of the slow cooker.
- Put a cup of tomato sauce on top of the eggplant and about a handful of the cheese. Repeat this process until you use up all of the eggplant and sauce, then top it off with the remaining cheese.
- Cook on low for 6 hours, then check to see how well it is cooked. Add another hour or two if it is not done to how you like it. For me, I did it for 7 hours total and it was the way I like it.
- Serve with pasta of your choice or on a hero/sub roll.
- Enjoy!
The two things to keep in mind when cooking eggplant, especially firm globe eggplants, is that not only do eggplants hold onto moisture. The Eggplant Parmesan tonight was VERY delicious! I really wasn't expecting it to be good, but it was! I've been thinking so much about making this, that when it actually came time to make it today, I wasn't in the mood. As soon as I took a bite, I changed my mind!
So that’s going to wrap this up for this special food slow cooker eggplant parmesan recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
