Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, slow cooker eggplant parmesan. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Slow Cooker Eggplant Parmesan is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Slow Cooker Eggplant Parmesan is something that I’ve loved my whole life. They’re fine and they look fantastic.
Place eggplant on paper towel-lined baking sheet and sprinkle each piece with salt. Spread about a third of the sauce in the bottom of a slow cooker. Eggplant Parmesan recipe for the slow cooker, made in layers with marinara sauce and cheese.
To get started with this particular recipe, we have to first prepare a few components. 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:
- Take 2 Medium to Large Eggplants
- Make ready 5 Large Eggs
- Prepare 1/2 cup Milk
- Make ready 3 cups Breadcrumbs
- Prepare 1 cup Parmesan Cheese
- Make ready 2 tsp Ground Black Pepper
- Prepare 2 tsp Ground Oregano
- Get 1 tsp Ground Parsley
- Get 1 tsp Ground Basil
- Take 1 (29 oz) jar of No/Low Sodium Tomato Sauce
- Prepare 1 1/2 cups Mozzarella Cheese
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. Recipe: Slow-Cooker Eggplant Parmesan When in doubt, leave dinner to your slow cooker during busy weeks.
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!
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. In the crock pot, layer one-quarter of the eggplant, top with one-quarter of the crumbs, one-quarter of the marinara sauce and one-quarter of the Mozzarella cheese. In a mixing bowl, combine remaining bread crumbs and Parmesan cheese.
So that’s going to wrap it up with this exceptional food slow cooker eggplant parmesan recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
