Slow-cooker eggplant parmesan casserole
Discover a delicious Slow-Cooker Eggplant Parmesan Casserole that's easy to make and packed with flavor. Featuring layers of tender eggplant, creamy ricotta and cottage cheese, aromatic garlic, fresh basil, and savory pasta sauce, this comforting dish is perfect for a hearty meal. Perfectly seasoned with grated parmesan and black pepper, every bite is sure to delight!
- 31 Jan 2025
- Cook time 480 min
- Prep time 20 min
- 6 Servings
- 9 Ingredients
Slow-cooker eggplant parmesan casserole is a delicious and easy-to-make dish that's perfect for a hearty dinner. This recipe combines layers of tender eggplant, rich cheeses, and flavorful pasta sauce, all cooked to perfection in a slow cooker. It's a great way to enjoy a classic Italian-inspired meal with minimal hands-on time.
Ingredients:
Instructions:
- In a medium mixing bowl, combine the grated Parmesan cheese, ricotta cheese, and low-fat cottage cheese.
- Add the minced garlic and the lightly beaten egg to the bowl. Mix until well blended.
- Stir in the chopped basil leaves and sprinkle in the black pepper. Give it another mix to ensure everything is evenly distributed.
- Spread a thin layer of pasta sauce on the bottom of your slow cooker.
- Place a single layer of eggplant slices over the sauce. Ensure the slices slightly overlap to cover the bottom completely.
- Spoon a generous portion of the cheese mixture over the eggplant layer and spread it evenly.
- Add another layer of pasta sauce over the cheese mixture.
- Repeat the layering process (eggplant slices, cheese mixture, and pasta sauce), ending with a final layer of pasta sauce on top.
- Cover the slow cooker with its lid and set it to cook on low for 4-5 hours. Cooking times may vary, so check the eggplant for tenderness around the 4-hour mark.
- Once the casserole is cooked through and the eggplant is tender, turn off the slow cooker and let the dish sit for about 10 minutes before serving. This will help it set slightly, making it easier to serve.
- Scoop portions onto plates and enjoy your hearty, cheesy eggplant Parmesan casserole!
Tips:
- Choose a firm eggplant: Select an eggplant that is firm and smooth to ensure the best texture in your casserole.
- Slice the eggplant thinly: Cut the eggplant into 1/4-inch slices to ensure even cooking and better layering.
- Layer properly: Start with a layer of pasta sauce, then add eggplant slices, followed by the cheese mixture, and repeat. This ensures each bite has a balanced flavor.
- Mix cheeses well: Combine the ricotta, cottage cheese, parmesan, garlic, egg, basil, and black pepper thoroughly to create a smooth and consistent cheese mixture.
- Cook on low: Set your slow cooker to low heat and cook for 4-5 hours, or until the eggplant is tender and the cheese is bubbly.
- Let it rest: Allow the casserole to sit for 10-15 minutes after cooking before serving. This helps it set and makes it easier to serve.
Your slow-cooker eggplant parmesan casserole is now ready to be served. The layers of eggplant, cheese, and sauce come together to create a comforting and flavorful dish that's sure to please the whole family. Enjoy it as a main course with a side of garlic bread or a fresh salad.
| Nutrition Facts | |
|---|---|
| Serving Size | 320 grams |
| Energy | |
| Calories 210kcal | 10% |
| Protein | |
| Protein 15g | 10% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 5g | 14% |
| Sugar 11g | 11% |
| Fat | |
| Fat 8g | 9% |
| Saturated 3.55g | 12% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 120ug | 14% |
| Choline 70mg | 13% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 6mg | 36% |
| Vitamin B6 0.36mg | 21% |
| Vitamin B9 55ug | 14% |
| Vitamin B12 0.52ug | 21% |
| Vitamin C 5mg | 6% |
| Vitamin E 3.53mg | 24% |
| Vitamin K 30ug | 25% |
| Minerals | |
| Calcium, Ca 230mg | 18% |
| Copper, Cu 0.22mg | 24% |
| Iron, Fe 1.72mg | 16% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 240mg | 19% |
| Potassium, K 740mg | 22% |
| Selenium, Se 18ug | 31% |
| Sodium, Na 830mg | 55% |
| Zinc, Zn 1.45mg | 13% |
| Water | |
| Water 270g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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