A little prep work in the morning yields a delectable meatless dish of Slow-Cooker Eggplant Parmesan for dinner.
2 large eggplants (about 2 lb. total), peeled and sliced into 1/3-inch rounds
1 1/4 cups marinara sauce
3 large eggs, lightly beaten
1 1/2 cups seasoned bread crumbs
2 cups shredded mozzarella
1/4 cup chopped fresh basil
How to Make It
Sprinkle eggplant on both sides with salt, place on paper towels, and let stand for 20 minutes. Rinse; blot dry.
Mist inside of slow cooker with cooking spray. Spread 1/4 cup marinara over bottom. Dip eggplant in egg, then coat with bread crumbs. Arrange a layer of eggplant over sauce. Top with 1/4 cup sauce; sprinkle with 1/2 cup mozzarella. Layer sauce, eggplant and cheese, ending with cheese (about 4 layers), filling cooker 2/3 full.
Cover and cook on low until eggplant is soft and cheese has melted, 4 to 6 hours. Spoon onto plates, sprinkle with basil and serve.
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I used twice as much sauce (a full jar of marinara), and think it could still is more sauce, or save some for the top. I stopped it at 5 hours on low in a 6 qt. Hamilton Beach programmable Stay or Go slow cooker because the cheese on the top was turning brown. The eggplant on the top wasn't cooked, so I kept the lid on for another hour with the unit off. It still wasn't fully cooked. Individual servings in the microwave for a few minutes fixed that. Good flavor.
Delicious! I will make this again. I thought I should put it on high for first 1/2 hour and then low for 4-6 hours. Think I should have just used 4-5 hours on low as it was a bit overdone. Flavor still excellent though.
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