Slow Cooker Eggplant Parmesan
Slow Cooker Eggplant Parmesan

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, slow cooker eggplant parmesan. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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. Mist inside of slow cooker with cooking spray.

Slow Cooker Eggplant Parmesan is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Slow Cooker Eggplant Parmesan is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. 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. Take 2 Medium to Large Eggplants
  2. Take 5 Large Eggs
  3. Take 1/2 cup Milk
  4. Make ready 3 cups Breadcrumbs
  5. Prepare 1 cup Parmesan Cheese
  6. Make ready 2 tsp Ground Black Pepper
  7. Prepare 2 tsp Ground Oregano
  8. Prepare 1 tsp Ground Parsley
  9. Get 1 tsp Ground Basil
  10. Make ready 1 (29 oz) jar of No/Low Sodium Tomato Sauce
  11. Prepare 1 1/2 cups Mozzarella Cheese

Slow Cooker Eggplant Parmesan recipe: Perfect eggplant parm without the hassle of frying! Spread about a third of the sauce in the bottom of a slow cooker. In a medium bowl, pour egg white liquid. In another medium bowl, whisk together panko bread crumbs, garlic powder, and Italian.

Instructions 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!

All Reviews for Slow Cooker Eggplant Parmesan. Slow Cooker Eggplant Parmesan. this link is to an external site that may or may not meet accessibility guidelines. My eggplant parmesan recipe will be the one you use over and over again. The extra prep step is so worth it; many say they will never make it any other way! As an Amazon Associate I earn from qualifying purchases.

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