Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, slow cooker eggplant parmesan. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Slow Cooker Eggplant Parmesan is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Slow Cooker Eggplant Parmesan is something that I have loved my whole life. They are fine and they look wonderful.
Free Crock Pot Recipes From Kraft® Foods. Find & Share Your Favorite Dishes Now! Place eggplant on paper towel-lined baking sheet and sprinkle each piece with salt.
To begin with this recipe, we have to 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:
- Make ready 2 Medium to Large Eggplants
- Take 5 Large Eggs
- Make ready 1/2 cup Milk
- Prepare 3 cups Breadcrumbs
- Get 1 cup Parmesan Cheese
- Take 2 tsp Ground Black Pepper
- Take 2 tsp Ground Oregano
- Get 1 tsp Ground Parsley
- Prepare 1 tsp Ground Basil
- Prepare 1 (29 oz) jar of No/Low Sodium Tomato Sauce
- Take 1 1/2 cups Mozzarella Cheese
Can I fry the eggplant and finish in the slow cooker? If you have the time you can cook the eggplant by frying or in your Air Fryer. How do I make keto slow cooker eggplant Parmesan? The most important thing is to make sure you choose a keto marinara sauce.
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!
Place a layer of half of the eggplant slices, sprinkle with half of the breadcrumbs, half of the parmesan, half of the marinara sauce, and half of the mozzarella. Recipe: Slow-Cooker Eggplant Parmesan When in doubt, leave dinner to your slow cooker during busy weeks. South Carolina food writer Anne Wolfe Postic shared this amazing way to prepare eggplant parm that's easier than ever. Sauté the eggplant slices in batches just until lightly browned, turning to brown both sides. Combine seasoned bread crumbs with the Parmesan cheese in a small bowl.
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 that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
