Slow-cooker eggplant parmesan casserole
This Slow-Cooker Eggplant Parmesan Casserole layers tender eggplant, rich cheeses, and a savory pasta sauce, all slow-cooked for a comforting meal. Ideal for an easy weeknight dinner, it offers classic Italian flavours with minimal prep.
Cook time 480 min
Prep time 20 min
Ingredients:
1 oz grated parmesan cheese1 cup ricotta cheese
1 cup lowfat cottage cheese
3 garlic cloves
1 egg
2 cups basil leaves
1/4 tsp black pepper
3 cups pasta sauce
1 eggplant
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.
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!
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.
Slow-cooker eggplant parmesan casserole FAQ:
Cook the casserole on low for 4 to 5 hours. Check for tenderness of the eggplant around the 4-hour mark to ensure it doesn't overcook.
Use a standard slow cooker, approximately 6-quarts or larger, to accommodate all the layers of eggplant and cheese mixture.
Yes, you can substitute ricotta with cream cheese or mascarpone for a different flavor, and cottage cheese can be replaced with additional ricotta or even a dairy-free alternative.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or slow cooker until warmed through.
The eggplant is done when it is tender and easily pierced with a fork. It should be soft but not mushy.
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.
Nutrition per serving
6 ServingsCalories 210kcal
Protein 15g
Carbohydrates 20g
Fiber 5g
Sugar 11g
Fat 8g
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