Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, slow cooker eggplant parmesan. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look 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 well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Slow Cooker Eggplant Parmesan is something which I have loved my whole life.
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 it.
The ingredients needed to make Slow Cooker Eggplant Parmesan:
- Get 2 Medium to Large Eggplants
- Make ready 5 Large Eggs
- Get 1/2 cup Milk
- Get 3 cups Breadcrumbs
- Take 1 cup Parmesan Cheese
- Make ready 2 tsp Ground Black Pepper
- Make ready 2 tsp Ground Oregano
- Prepare 1 tsp Ground Parsley
- Take 1 tsp Ground Basil
- Take 1 (29 oz) jar of No/Low Sodium Tomato Sauce
- Make ready 1 1/2 cups Mozzarella Cheese
Sprinkle with Parmesan and garnish with basil. Place in the bottom of slow cooker. Slow Cooker Eggplant Parmesan recipe: Perfect eggplant parm without the hassle of frying! Spread about a third of the sauce in the bottom of a slow cooker.
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!
In a medium bowl, pour egg white liquid. In another medium bowl, whisk together panko bread crumbs, garlic powder, and Italian. Recipe: Slow-Cooker Eggplant Parmesan When in doubt, leave dinner to your slow cooker during busy weeks. South Carolina food writer Anne Wolfe I'll be the first to admit that eggplant Parmesan is kind of a pain, but I like it because I usually only need to buy two ingredients — eggplant and. Learn how to prepare this easy Slow Cooker Eggplant Parmesan recipe like a pro.
So that’s going to wrap it up for this special food slow cooker eggplant parmesan recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
