Slow Cooker Eggplant Parmesan
Slow Cooker Eggplant Parmesan

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, slow cooker eggplant parmesan. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Slow Cooker Eggplant Parmesan is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Slow Cooker Eggplant Parmesan is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook slow cooker eggplant parmesan using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Slow Cooker Eggplant Parmesan:
  1. Get 2 Medium to Large Eggplants
  2. Prepare 5 Large Eggs
  3. Make ready 1/2 cup Milk
  4. Make ready 3 cups Breadcrumbs
  5. Prepare 1 cup Parmesan Cheese
  6. Get 2 tsp Ground Black Pepper
  7. Prepare 2 tsp Ground Oregano
  8. Prepare 1 tsp Ground Parsley
  9. Take 1 tsp Ground Basil
  10. Get 1 (29 oz) jar of No/Low Sodium Tomato Sauce
  11. Take 1 1/2 cups Mozzarella Cheese
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!

So that’s going to wrap it up with this special food slow cooker eggplant parmesan recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!