Slow Cooker Eggplant Parmesan

Name: Slow Cooker Eggplant Parmesan
Total time: 25200 s
Yield: 6-8 servings
Cuisine: American
Ingredients: 2 Medium to Large Eggplants; 5 Large Eggs; 1/2 cup Milk; 3 cups Breadcrumbs; 1 cup Parmesan Cheese; 2 tsp Ground Black Pepper; 2 tsp Ground Oregano; 1 tsp Ground Parsley; 1 tsp Ground Basil; 1 (29 oz) jar of No/Low Sodium Tomato Sauce; 1 1/2 cups Mozzarella Cheese

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J.A.B. @jbn3nyc

Bronx, New York

I have a love-hate relationship with Eggplant. If it is not done right, then will not eat it. No matter who cooks it. But if it is done right, then it is a work of art.

When we got our slow cooker last October, I was determined to one day try to make eggplant in it. I could not find a recipe that caught my eye, so I went out on a limb to try to come up with my own recipe. This recipe I concocted is a thing of beauty.

I hope that you enjoy as much as we did. But be forewarned; as with most slow cooker recipes, this makes a lot!

Enjoy!

I have a love-hate relationship with Eggplant. If it is not done right, then will not eat it. No matter who cooks it. But if it is done right, then it is a work of art.

I hope that you enjoy as much as we did. But be forewarned; as with most slow cooker recipes, this makes a lot!

Enjoy!

Ingredients

7 Hours

6-8 servings

2Medium to Large Eggplants
5Large Eggs
1/2 cupMilk
3 cupsBreadcrumbs
1 cupParmesan Cheese
2 tspGround Black Pepper
2 tspGround Oregano
1 tspGround Parsley
1 tspGround Basil
1 (29 oz)jar of No/Low Sodium Tomato Sauce
1 1/2 cupsMozzarella Cheese

Cooking Instructions

7 Hours

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!

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Written by

J.A.B. @jbn3nyc

on March 18, 2017 01:09

Bronx, New York

Since I was a kid, I remember sitting in the kitchen to watch and/or help my parents. As I grew up, I decided to try their recipes and experiment with different recipes. Some were very good and I re-make them all of the time. Others? Yeah, I never tried them again. All of the recipes that I post are the very good ones.Also, while growing up, my pops suffered from high blood pressure, so my mom stopped adding sodium. Since that is how I was raised, all of the dishes that I post do not have any extra sodium added to it. A lot of friends and family who try my recipes, either do not notice nor miss it. But in no way am I saying not to add salt if you use my recipes. If you want to add it, then go for it.In closing, I hope that you enjoy my recipes. If you use any, then please post pictures. Enjoy!

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