Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, slow cooker eggplant parmesan. It is one of my favorites food recipes. For mine, I’m gonna make it a little 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 popular of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Slow Cooker Eggplant Parmesan is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook slow cooker eggplant parmesan using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Slow Cooker Eggplant Parmesan:
- Prepare 2 Medium to Large Eggplants
- Take 5 Large Eggs
- Take 1/2 cup Milk
- Prepare 3 cups Breadcrumbs
- Take 1 cup Parmesan Cheese
- Prepare 2 tsp Ground Black Pepper
- Get 2 tsp Ground Oregano
- Make ready 1 tsp Ground Parsley
- Get 1 tsp Ground Basil
- Make ready 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.
Steps 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 it up for this special food slow cooker eggplant parmesan recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
