Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, slow cooker eggplant parmesan. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Slow Cooker Eggplant Parmesan is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Slow Cooker Eggplant Parmesan is something which I have loved my whole life. They are nice and they look fantastic.
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 it.
The ingredients needed to make Slow Cooker Eggplant Parmesan:
- Take Medium to Large Eggplants
- Get Large Eggs
- Make ready Milk
- Prepare Breadcrumbs
- Take Parmesan Cheese
- Make ready Ground Black Pepper
- Take Ground Oregano
- Take Ground Parsley
- Take Ground Basil
- Get jar of No/Low Sodium Tomato Sauce
- Get 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. 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.
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!
Place in the bottom of slow cooker. The Eggplant Parmesan tonight was VERY delicious! I really wasn't expecting it to be good, but it was! I've been thinking so much about making this, that when it actually came time to make it today, I wasn't in the mood. As soon as I took a bite, I changed my mind!
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