Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, slow cooker eggplant parmesan. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Slow Cooker Eggplant Parmesan is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Slow Cooker Eggplant Parmesan is something that I have loved my entire life.
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.
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 cook that.
The ingredients needed to make Slow Cooker Eggplant Parmesan:
- Get 2 Medium to Large Eggplants
- Take 5 Large Eggs
- Take 1/2 cup Milk
- Make ready 3 cups Breadcrumbs
- Get 1 cup Parmesan Cheese
- Make ready 2 tsp Ground Black Pepper
- Prepare 2 tsp Ground Oregano
- Get 1 tsp Ground Parsley
- Prepare 1 tsp Ground Basil
- Get 1 (29 oz) jar of No/Low Sodium Tomato Sauce
- Get 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.
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!
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 this up for this exceptional 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 at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
