Recipe of Favorite Slow Cooker Eggplant Parmesan

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, slow cooker eggplant parmesan. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Mist inside of slow cooker with cooking spray. Slow-Cooker Eggplant Parmesan. this link is to an external site that may or may not meet accessibility guidelines. 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.

Slow Cooker Eggplant Parmesan is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Slow Cooker Eggplant Parmesan is something which I have loved my whole life. They’re nice and they look wonderful.

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

I was a little apprehensive about how it was going to turn out, but this is one of those Slow Cooker. Slow cooker marinara is a pantry or fridge staple. Slice up the eggplant, then pat the slices dry with a paper towel. Place in the bottom of slow cooker.

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!

Slice up the eggplant, then pat the slices dry with a paper towel. Place in the bottom of slow cooker. In the meantime, mix the marinara sauce, ricotta cheese, mozzarella, and Parmesan (reserve some. The Eggplant Parmesan tonight was VERY delicious! I really wasn't expecting it to be good, but it was!

So that is going to wrap this up with this special food slow cooker eggplant parmesan recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!