Hi, I am Elise. Today, I’m gonna show you how to prepare slow cooker eggplant parmesan recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Slow Cooker Eggplant Parmesan Recipe
Slow Cooker Eggplant Parmesan is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Slow Cooker Eggplant Parmesan is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook 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 2 Medium to Large Eggplants
- Make ready 5 Large Eggs
- Make ready 1/2 cup Milk
- Take 3 cups Breadcbs
- Make ready 1 cup Parmesan Cheese
- Take 2 tsp Ground Black Pepper
- Make ready 2 tsp Ground Oregano
- Make ready 1 tsp Ground Parsley
- Prepare 1 tsp Ground Basil
- Take 1 (29 oz) jar of No/Low Sodium Tomato Sauce
- Make ready 1 1/2 cups Mozzarella Cheese
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 breadcbs, Parmesan cheese, and the seasonings together.
- Take the slices of eggplant in the egg mixture and then dip into the breadcb mixture. After you take the slices out of breadcbs, 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!
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