Slow cooker eggplant parmigiana
Enjoy a hassle-free, delicious meal with our Slow Cooker Eggplant Parmigiana recipe. This vegetarian delight features tender eggplant layered with rich pasta sauce, mozzarella, and parmesan cheese, all cooked to perfection in a slow cooker. Ideal for busy weeknights, it's a savory comfort food that's easy to prepare and sure to please the entire family.
Cook time 160 min
Prep time 20 min
Ingredients:
2 eggplant1 tsp salt
1/3 cup vegetable broth
2 cups pasta sauce
2 tbsp olive oil
2 garlic cloves
1/3 cup bread crumbs
1/2 cup grated parmesan cheese
1 cup mozzarella cheese
Slow cooker eggplant parmigiana is a delicious and easy-to-make dish that's perfect for busy weeknights. This recipe combines tender slices of eggplant with rich tomato sauce and gooey melted cheese, all cooked to perfection in your slow cooker. With this method, you can set it and forget it, and come back to a comforting, homemade meal that's sure to impress your family and friends.
Instructions:
- Wash the eggplants and cut off the tops. Slice the eggplants into thin rounds, approximately ½ inch thick.
- Layer the eggplant slices in a colander, sprinkling each layer with a bit of the salt. Let them sit for about 30 minutes to draw out any bitterness and excess moisture.
- Rinse the eggplant slices thoroughly under cold water to remove the salt, then pat them dry with paper towels.
- Mince the garlic cloves finely.
- Drizzle 1 tablespoon of olive oil at the bottom of the slow cooker.
- Arrange a layer of eggplant slices in the bottom of the slow cooker.
- Pour a small amount of the vegetable broth over the eggplant slices, then add a layer of pasta sauce.
- Sprinkle a portion of the minced garlic over the top, followed by a handful of bread crumbs, grated parmesan cheese, and a portion of the mozzarella cheese.
- Repeat these layers until all the eggplant and other ingredients are used, finishing with a generous topping of the cheeses.
- Drizzle the remaining tablespoon of olive oil over the top layer.
- Cover the slow cooker with the lid and cook on low for 6-7 hours, or on high for 3-4 hours, until the eggplant is tender and the cheese is melted and bubbly.
- Once cooked, allow the Eggplant Parmigiana to rest for about 10 minutes before serving. This will help it set and make it easier to serve.
- Carefully scoop portions onto plates and enjoy as a main dish or side.
Tips:
- Select firm, glossy eggplants for best results. Older or overripe eggplants can turn mushy when cooked.
- If you prefer a less salty dish, you can rinse the eggplant slices after they have sat with the salt, and then pat them dry thoroughly.
- For extra flavor, you can add herbs like basil, oregano, or thyme to the sauce or sprinkle on top before serving.
- Consider using whole-wheat or gluten-free bread crumbs if you want to make the dish healthier or suitable for dietary restrictions.
- To prevent the breadcrumbs from becoming too soggy, you can lightly toast them in a skillet with a little olive oil before adding them to the slow cooker.
Your slow cooker eggplant parmigiana is now ready to serve! This hearty and flavorful dish pairs perfectly with a side of pasta or a fresh salad. Enjoy the convenience and deliciousness of slow-cooked meals with this satisfying recipe that brings the classic flavors of eggplant parmigiana to your table with minimal effort.
Nutrition per serving
4 ServingsCalories 260kcal
Protein 15g
Carbohydrates 30g
Fiber 9g
Sugar 16g
Fat 16g
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