Recipe of Perfect Slow Cooker Eggplant Parmesan

Slow Cooker Eggplant Parmesan Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

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.

Here is the best “Slow Cooker Eggplant Parmesan” recipe we have found so far. This is gonna really delicious.

Ingredients of Slow Cooker Eggplant Parmesan

1. Take 2 of Medium to Large Eggplants.
2. It’s 5 of Large Eggs.
3. Take 1/2 cup of Milk.
4. Prepare 3 cups of Breadcrumbs.
5. It’s 1 cup of Parmesan Cheese.
6. It’s 2 tsp of Ground Black Pepper.
7. You need 2 tsp of Ground Oregano.
8. Take 1 tsp of Ground Parsley.
9. Make ready 1 tsp of Ground Basil.
10. It’s 1 (29 oz) of jar of No/Low Sodium Tomato Sauce.
11. You need 1 1/2 cups of Mozzarella Cheese.

Cooking Tip: When using a slow cooker, always place what will take the longest to cook on the bottom near the heat source.In this case, the eggplant This Simple Cooking with Heart recipe is a the best of both worlds—chicken Parmesan, eggplant Parmesan and pasta rolled into a tasty meal.Place in the bottom of slow cooker.The Eggplant Parmesan tonight was VERY delicious!

Slow Cooker Eggplant Parmesan instructions

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!.

Mist inside of slow cooker with cooking spray.Dip eggplant in egg, then coat with bread crumbs.I have another yummy slow cooker meal, this is Eggplant Parmesan.

I really wasn't expecting it to be good, but it was!I've been thinking so much about making this, that when it actually came time to make it today, I wasn't in the mood.As soon as I took a bite, I changed my mind!Recipe: Slow-Cooker Eggplant Parmesan When in doubt, leave dinner to your slow cooker during busy weeks.South Carolina food writer Anne Wolfe I'll be the first to admit that eggplant Parmesan is kind of a pain, but I like it because I usually only need to buy two ingredients — eggplant and.