Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, slow cooker eggplant parmesan. One of my favorites. This time, I am going to make it a bit tasty. This will be really 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 popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Slow Cooker Eggplant Parmesan is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have 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:
- Make ready 2 Medium to Large Eggplants
- Make ready 5 Large Eggs
- Make ready 1/2 cup Milk
- Prepare 3 cups Breadcrumbs
- Take 1 cup Parmesan Cheese
- Prepare 2 tsp Ground Black Pepper
- Prepare 2 tsp Ground Oregano
- Prepare 1 tsp Ground Parsley
- Take 1 tsp Ground Basil
- Get 1 (29 oz) jar of No/Low Sodium Tomato Sauce
- Get 1 1/2 cups Mozzarella Cheese
I made this Eggplant Parmesan Recipe in my Slow Cooker. I was a little apprehensive about how it was going to turn out, but this is one of those Slow Cooker. Place in the bottom of slow cooker. This recipe for the classic italian dish requires a bit of effort, but this cheesy and savory results are worth the effort.
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!
Dip eggplant slices in batter, let it drip off, and place slices in single layer in. Cooking Tip: When using a slow cooker, always place what will take the longest to cook on the bottom near the heat source. In this case, the eggplant This Simple Cooking with Heart recipe is a the best of both worlds—chicken Parmesan, eggplant Parmesan and pasta rolled into a tasty meal. 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.
So that’s going to wrap it up with this special food slow cooker eggplant parmesan recipe. Thanks so much for your time. I am confident that you can 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
