Slow Cooker Eggplant Parmesan
Slow Cooker Eggplant Parmesan

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, slow cooker eggplant parmesan. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Slow Cooker Eggplant Parmesan is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Slow Cooker Eggplant Parmesan is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must 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:
  1. Prepare 2 Medium to Large Eggplants
  2. Take 5 Large Eggs
  3. Take 1/2 cup Milk
  4. Get 3 cups Breadcrumbs
  5. Take 1 cup Parmesan Cheese
  6. Take 2 tsp Ground Black Pepper
  7. Get 2 tsp Ground Oregano
  8. Take 1 tsp Ground Parsley
  9. Make ready 1 tsp Ground Basil
  10. Get 1 (29 oz) jar of No/Low Sodium Tomato Sauce
  11. Prepare 1 1/2 cups Mozzarella Cheese
Steps to make Slow Cooker Eggplant Parmesan:
  1. 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.
  2. Put a slow cooker liner in your slow cooker. This will help the clean-up immensely. You will thank me later.
  3. Pour a cup of the tomato sauce on the bottom of the slow cooker.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve with pasta of your choice or on a hero/sub roll.
  9. Enjoy!

So that is going to wrap it up with this special food slow cooker eggplant parmesan recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be 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!