Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, slow cooker eggplant parmesan. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Eggplant Parmesan recipe for the slow cooker, made in layers with marinara sauce and cheese. 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.
Slow Cooker Eggplant Parmesan is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Slow Cooker Eggplant Parmesan is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook 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:
- Prepare 2 Medium to Large Eggplants
- Prepare 5 Large Eggs
- Make ready 1/2 cup Milk
- Make ready 3 cups Breadcrumbs
- Make ready 1 cup Parmesan Cheese
- Prepare 2 tsp Ground Black Pepper
- Make ready 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
- Make ready 1 1/2 cups Mozzarella Cheese
How do I make keto slow cooker eggplant Parmesan? The most important thing is to make sure you choose a keto marinara sauce. 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.
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!
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. Spread about a third of the sauce in the bottom of a slow cooker.
So that’s going to wrap this up with this exceptional food slow cooker eggplant parmesan recipe. Thank you very much for your time. I’m 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 on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
