Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, slow cooker eggplant parmesan. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Slow Cooker Eggplant Parmesan is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Slow Cooker Eggplant Parmesan is something that I have loved my entire life.
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. Eggplant Parmesan recipe for the slow cooker, made in layers with marinara sauce and cheese.
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:
- Get 2 Medium to Large Eggplants
- Prepare 5 Large Eggs
- Make ready 1/2 cup Milk
- Take 3 cups Breadcrumbs
- Get 1 cup Parmesan Cheese
- Make ready 2 tsp Ground Black Pepper
- Prepare 2 tsp Ground Oregano
- Make ready 1 tsp Ground Parsley
- Take 1 tsp Ground Basil
- Prepare 1 (29 oz) jar of No/Low Sodium Tomato Sauce
- Get 1 1/2 cups Mozzarella Cheese
If you have the time you can cook the eggplant by frying or in your Air Fryer. How do I make keto slow cooker eggplant Parmesan? The most important thing is to make sure you choose a keto marinara sauce. Spread about a third of the sauce in the bottom of a slow cooker.
Steps 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!
Whisk together panko brad crumbs, garlic powder and Italian seasoning. Dip each piece of eggplant in eggs then dredge in bread crumbs. Lay an even layer of slices into the slow cooker. Top with more sauce and mozzarella. Recipe: Slow-Cooker Eggplant Parmesan When in doubt, leave dinner to your slow cooker during busy weeks.
So that is going to wrap this up for this exceptional food slow cooker eggplant parmesan recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
